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Charred Crab with Truffle Sauce

Pre-cooked crab claws charred under the broiler, finished with a truffle butter sauce whisked together off the heat to preserve the aroma.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 290
Ingredients Method

Ingredients
  

  • For the Crab
  • 1.5 lbs pre-cooked crab claws or clusters such as snow crab or king crab, split for easy access
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Truffle Sauce
  • 4 tablespoons unsalted butter
  • 1 small shallot finely minced
  • 1 garlic clove minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons vegetable stock or water
  • 1 tablespoon truffle oil or 1 teaspoon truffle paste
  • 1 tablespoon finely chopped chives plus more for garnish
  • Salt to taste

Method
 

  1. Preheat the broiler with a rack positioned about 6 inches from the heat source.
  2. Arrange the split crab claws or clusters on a sheet pan. Brush with the melted butter and season with salt and pepper.
  3. Melt the 4 tablespoons of butter in a small saucepan over low heat. Add the shallot and garlic and cook for 2 minutes, until softened.
  4. Whisk in the lemon juice and stock. Hold at a gentle, low simmer for 2 to 3 minutes, then remove the pan from the heat entirely.
  5. Broil the crab for 5 to 7 minutes, watching closely, until the shell edges are charred and blistered.
  6. While the crab broils, whisk the truffle oil and chives into the sauce, off the heat. Taste and adjust salt.
  7. Spoon the warm truffle sauce over the charred crab, scatter extra chives on top, and serve immediately.