Crab Claws, My Way

  • Yield: Fresh thyme, oregano, spring onions, garlic, Chili lemon peel and juice and parsley
  • Servings: 2

Crab meat is packed with protein, vitamin B12 and other healthy nutrients. It’s slightly sweet and has no fishy aftertaste that some of us dislike. Crab is sustainable and is supposed to have lower levels of Mercury. I usually buy pre-cooked crab claws, fresh or frozen.

Historians believe that crab was one of the earliest foods enjoyed by coastal populations! (Source: webmd.com)


  • 3 or more cooked crab claws per person
  • A mix of chopped garlic, fresh thyme, oregano, spring onions, garlic, fresh or chili flakes, lemon zest and juice, fresh parsley, to taste
  • Olive oil to sauté the claws
  • Salt & pepper, to taste


Step 1

Crack the claws with a mallet, nutcracker or the back of a cleaver. With the latter, whack as gently as possible to avoid having too many shards in the crabmeat! Not easy but doable! When done, place all the claws in a frying pan with the olive oil and all the other ingredients. Sauté on high heat for 10 minutes, mixing all the while. Serve warm or at room temperature.

Step 2

Each person picks its own crabmeat with a special pick, skewer or anything pointy

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