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Sriracha lime butter crab fingers

Recipe by:Chef Quinnton Austin
Louisiana Purchase, San Diego


  • 1 tbsp. oil
    1 (16-oz.) can crab fingers
    1 tsp. salt
    1 tsp. pepper, or to taste
    1/2 cup Sriracha sauce
    1/4 cup lime juice
    1 tsp. chopped fresh cilantro
    1 tsp. chopped garlic
    1/4 cup butter


Heat a saucepan over medium heat. Add oil, then crab fingers. When hot, season with salt and pepper. Stir in Sriracha and lime juice. When hot, add cilantro and garlic. Remove from heat and stir in butter.

Serves 2

Photo: © 2019 Walter Wilson

Califonia Bountiful