This video will help explain how to crack your crab claws - these aren't pacific rock crabs in the video, but they are close enough!  We linked it to start midway through so you don't have to learn about getting the body meat.

Two Amazing Dipping Sauces



Clarified Butter with Garlic and Chiles

1 Clove Garlic - Crushed

1 Small fresh red Thai chile pepper - sliced in half vertically

8 Tablespoons of unsalted butter

Diablo Sauce (Spicy)

2 Tablespoons Olive Oil

2 Tablespoons Unsalted Butter

6 Cloves of Garlic - roughly chopped

1 Serrano Chile - Stemmed, Seeded, and Roughly Chopped

1/2 Small Yellow Onion, Roughly Chopped

2 Teaspoons Packed Brown Sugar

1 Teaspoon Smoked Paprika

1 (16 oz) Can of Crushed Tomatoes

Kosher Salt and Freshly Ground

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Dark Red Chile Powder



* While different dipping sauces are amazing, we highly suggest dunking these claws in some simple clarified butter and enjoying their rich natural taste before dipping into one of the sauces below.

Clarified Butter with Garlic and Chiles

  1. Heat garlic and chiles in a large saucepan over medium high heat. Cook, stirring occasionally, until fragrant and lightly toasted, about 2 minutes; transfer to a bowl.  Reduce heat to medium and add butter.  Cook until butter is completely melted - about 3 minutes.  Skim and discard film from surface.  Pour the clarified butter from the pan over garlic and chiles, leaving the milky sediment behind.  Keep butter warm and let sit for at least 10 minutes before serving!

Chive Emulsion

  1. Combine chives, canola oil, and olive oil in a blender; purée until very smooth. Pour through a cheesecloth or similar fine separating strainer and set aside.  Whisk lemon juice, Dijon mustard egg yolks, salt, and freshly ground pepper in a bowl until smooth.  While whisking constantly, slowly drizzle in chive oil until sauce is emulsified. 


1/5 - Easy

Prep Time:

10 Minutes

Cook Time:

10 Minutes