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Sriracha lime butter crab fingers

Canned crab fingers are difficult to find, but their rich flavor makes it worth the trouble. "This dish is a party favorite," chef Quinnton Austin said. "Or, as my sister does, use it as a snack."

Chef Quinnton Austin
Louisiana Purchase, San Diego


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Ingredients

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

Instructions

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



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