Pappadeaux Crab Fingers Recipe
One of my favorite things about making crab fingers is the combination of garlic and butter—it’s truly a testament to how a few good-quality ingredients can create something amazing.For best results, don’t skip agitating the pan while cooking—it helps ensure even cooking and infuses every bite with flavor.
Ingredients
- 1 lb Crab Fingers
- 2 tbsp Lemon Juice
- 1/4 cup Worcestershire Sauce
- 1/4 cup White Wine optional
- 1/2 tsp Creole Seasoning
- 1/4 cup Butter sliced
- Salt to taste
- Pepper to taste
Instructions
- Sprinkle the crab fingers with salt, pepper, and half of the Creole seasoning.
- Gently mix to evenly coat.
- In a large skillet, add the Worcestershire sauce, lemon juice, and optional white wine.
- Bring to a simmer over medium heat.
- Allow the liquid to reduce by half.
- Add the seasoned crab fingers to the skillet.
- Gently stir or shake the pan to coat the crab fingers in the sauce.
- Sauté for 4-5 minutes until the crab is heated through.
- Remove the skillet from heat and gradually add the sliced butter.
- Stir until the butter melts completely and creates a smooth sauce.
- Taste the crab fingers and sauce.
- Adjust seasoning with additional Creole seasoning, salt, or pepper if needed.
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