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I am Chef Anne Kearney. I have 38 years of professional culinary experience and a little more life experience. After many years of challenging kitchen work, restaurant development, and operations, I find myself in a place where I have the time to share my knowledge of food and life experiences along the way. So, I have created ChefAnneKearney.com as an arena where my professional chef's life and my firsthand life experiences can be discovered.
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SNOW CRAB CLAWS: serves 2
Sub out Blue crab claws or Stone crab claws…In my dream world, grab whatever is available to you: seasonally, locally. Do your best to procure a quality product; you are worth it.
2 Tbsps. unsalted butter
1 tsp. finely chopped garlic
1# Stone crab claws
Juice of 1 medium lemon
2Tbsps. snipped chives
Sea salt & white pepper
Over low heat, melt the butter in a large skillet, add garlic, stir to combine, then cook for 1 minute. Add the claws. Gently stir to coat, cover with a lid, and warm for 2-5 minutes (time depends on the size of claws). Lucky you, grab one and taste it to see if it warmed through.
Add the lemon juice, chives, pinch of salt and pepper. Gently stir to combine.
Sit down and enjoy!
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