Ingredients
12 large crab claws (pre-cooked and cracked)
3 tbsp unsalted butter, melted
3 cloves garlic, minced
½ cup breadcrumbs (panko preferred)
½ cup shredded mozzarella (or Gruyère for extra richness)
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (plus extra for garnish)
1 tbsp fresh lemon juice
1 tbsp olive oil
½ tsp paprika
Salt and freshly cracked black pepper to taste
Directions
Preheat oven to 200 °C (400 °F).
In a skillet, melt butter and sauté garlic until fragrant. Stir in breadcrumbs, parsley, paprika, salt, and pepper. Toast lightly until golden.
Mix in Parmesan and mozzarella, along with a squeeze of lemon juice.
Arrange crab claws in a black roasting pan. Spoon the garlic-butter-cheese mixture generously over each claw.
Drizzle with a little olive oil and bake for 12–15 minutes, until the cheese is melted and the tops are golden brown.
Garnish with fresh parsley and serve hot, spooning the rich buttery sauce from the bottom of the pan over the claws.
👉 Best enjoyed with toasted bread to soak up the buttery garlic sauce! Would you like me to also give you a spicy Cajun-style variation with chili flakes and Creole seasoning?