My kids love the Worcestershire and butter sautéed crab claws with the shell partially on that many restaurants sell. The canned claws without the shell were on sale at Winn Dixie so I picked these up to try. Any recipe recommendations? Are they good for anything besides gumbo? I was hoping to sauté them? Obviously I’m sure fresh is better.

Does anytime have a tried and true Worcestershire recipe? It looks similar to the basic bbq shrimp recipe? Butter, Worcestershire, garlic, and maybe some white white and lemon?

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Posted by Sidicous

NELA

Member since Aug 2015

18710 posts

Posted on 5/27/25 at 10:41 am to baldona

My Aunt used to make a casserole that was crab meat, once she moved back north, from a can, that was absolutely delicious. She got the recipe in the Times Picayune back in the 70's. Mayo, butter, topped with croutons, cheddar cheese grated in/on. Had celery minced too.

Unfortunately she died of Alzheimer's and the recipe is lost to me. Hope someone sees this and can assist/remember it.

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

49135 posts

Posted on 5/27/25 at 11:39 am to baldona

I've never dealt with canned crab of any kind.

I've made a meuniere amandine sauce that I pour over jumbo lump crab in individual ramekins which I bake until it gets a little sizzle. I serve with some French bread toasties.

You should just mix up the sauce for bbq shrimp and either do it the way I do above or gently saute the crabmeat until it's warm and serve with the toasties.

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Posted by Trout Bandit

Baton Rouge, LA

Member since Dec 2012

14483 posts

Posted on 5/27/25 at 11:53 am to baldona

You talking about crab fingers?? You can saute, broil or fry them.