Crab Fingers Supreme

2 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
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Crab Fingers Supreme
Definitely a delicious treat - Blue Point Crab Fingers sautéed in butter with garlic, lemon juice, and Cajun seasoning. Mostly used as an appetizer, it is generally served with a Shrimp Remoulade Sauce, crab salad or deep fried and served with a seafood cocktail sauce. See our Shrimp Remoulade Sauce recipe.

Ingredients

2 servings
  • 1 stick butter (8 tablespoon)
  • 2-3 garlic pods, peeled and chopped
  • 1 pound crab fingers
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 to 3 dashes Worcestershire sauce
  • 2 tablespoon freshly-squeezed lemon juice
  • 2 green onions, thinly sliced
  • 1/4 cup white wine (optional)

Step-by-Step Instructions

  1. Melt the butter in a Teflon coated skillet over medium heat. Once melted, add the garlic and green onions - sauté two to three minutes until fragrant.
  2. Sprinkle the claw fingers with Cajun seasoning, cayenne pepper and salt. Add claws to the pan, shake pan gently to stir the crab fingers; if needed stir very gently with a wooden spoon to avoid breaking the meat.
  3. After two minutes add the lemon juice and Worcestershire sauce. As an option, some cooks add 1/4 cup white wine at this step. Again, shake the pan side to side to mix the ingredients together and bring to a light boil for two more minutes.
  4. Serve crab claws and sauce in a bowl – adding French bread for dipping. Remoulade Sauce would be great for dipping.

Common Problems and Solutions

Q: Why are my crab fingers falling apart?

A: Crab fingers are delicate - shake the pan gently rather than stirring vigorously, and if you must stir, use a wooden spoon and be very gentle to keep the meat intact.

Q: Can I use frozen crab fingers?

A: Yes, but thaw them completely and pat dry before cooking to prevent excess water from diluting the sauce.

Tips and Techniques

Don’t overcook the crab fingers - they’re already cooked and just need to be heated through and coated in the butter sauce, about 4 minutes total cooking time. The butter sauce is perfect for soaking up with crusty French bread.

Ingredient Substitutions

  • crab fingers: lump crabmeat or crab claws
  • white wine: additional lemon juice or seafood stock

Equipment Needed

  • Teflon coated or non-stick skillet
  • Wooden spoon (for gentle stirring)