Chef D came up with this recipe after we enjoyed a delicious similar version at a local pub/restaurant (edited: unfortunately, this restaurant closed). This recipe works well with frozen crab claws, too.
1 tsp chicken base
1 tsp roasted garlic (or freshly pressed)
2 TBSP sun-dried tomatoes
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp dried thyme
1 TBSP lemon juice
1 TBSP heavy cream
1/2 lb crab claws*
1/4 lb butter, cut into pats
2 TBSP freshly grated Parmesan cheese
1 TBSP parsley, chopped fine
In a saute pan, add the wine, chicken base, roasted garlic, sun-dried tomatoes, red pepper flakes, basil and thyme. Allow liquid to reduce until almost gone. Add the lemon juice and heavy cream and allow to reduce by half. Now add the crab claws and the butter a part at a time. While adding the butter, keep the pan moving to keep the butter from breaking. When all the butter is added, remove from the heat and place in a serving dish. Top with Parmesan cheese and parsley and serve.
*you can use this sauce with fresh shrimp for a delightful change
