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Smoky, Buttery Crab Claws

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 5 mins
Cook time 10 mins
Yield Makes 8 appetizer servings

Ingredients

  • 2 lean smoked bacon slices, chopped
  • 1/2 cup butter
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 pound fresh crab claws
  • 2 teaspoons chopped fresh flat-leaf parsley leaves
  • French bread

How to Make It

  1. Cook bacon in a skillet over medium-high heat until crisp. Remove bacon from pan with a slotted spoon, and discard drippings.

  2. Melt butter in skillet; stir in garlic and green onions. Cook, stirring often, 2 minutes. Stir in lemon juice, Worcestershire, and crab claws; cook 2 to 3 minutes or until hot. Stir in parsley and bacon. Serve immediately with French bread.