Lynds
- Jun 27, 2020
- 2 min read

Chilled White Wine Crab Claws

This is a fairly easy appy to make... the labour is in the shell removal, but the presentation is well worth the effort!

This post contains affiliate links, and I may receive a small commission if you purchase through them.

So there I was in Walmart walking through the freezer section where they have their seafood. I had never seen these before but when I did and then saw that they were $20 a bag, I couldn't believe my eyes! I had to have them!!

The bag was huge!! and the claws themselves were huge as well! How could I not??

I started to work on the very simple but spectacular sauce. Green onion and parsley have a feature in this dish. I cut both up finely in prep for the sauce.

Because these needed to be dairy free for me I used Earth balance spread instead of butte and quickly sauted the herbs on low heat, just until the "butter" melted.

I added 1/2 a bottle of white wine. Dry is best! And then my favourite salad dressing/marinade of all time. Little Creek Original! About 3/4 of a cup.

In the mean time, I got to work cracking all of the claws. Basically the idea is to just leave the tips of the claws on for presentation, but expose the majority of the claw so that when you eat it, you can simply pull the tip out of it's shell.

Once shelled, place these delicately in the sauce. You don't want to stir them, you more want to spoon sauce over top of them to get the flavour. If you "stir" you can break up the claws, which is not what you want although if this happens, and as you shell the lower parts of the claws at the elbow area do not come out in solid pieces, so these small bits can still be stirred into the sauce and placed in the bottom of your serving dishes to also be consumed.

Plan out your individual dishes, or honestly you could serve this out in one large dish as well! I used crystal brandy and champagne glasses to make this very fancy!