If you’re looking to impress with a seafood dinner, CrabFather’s stone crab claws are the perfect centerpiece. Their sweet, firm meat pairs beautifully with a light lemon butter pasta.
Ingredients:
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1 10-pound bag of CrabFather Fishermen’s Grade™ stone crab claws
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12 oz linguine or fettuccine
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4 tbsp unsalted butter
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2 cloves garlic, minced
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Juice of 1 lemon
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Zest of 1 lemon
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Salt and pepper, to taste
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Fresh parsley, chopped
Instructions:
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Boil pasta until al dente and drain.
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Melt butter in a large skillet and sauté garlic until fragrant.
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Add lemon juice and zest, then toss in the cooked pasta.
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Crack the stone crab claws using your CrabFather mallet. Add the meat to the pasta, stirring gently to incorporate.
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Season with salt, pepper, and sprinkle with parsley. Serve immediately.
Serving Suggestion: Pair with chilled Chardonnay or Sauvignon Blanc. Ideal for weekend dinners or special occasions where seafood takes center stage.
Tip: Leave the shells on for presentation—it makes the dish feel luxurious and rustic at the same time.
