Califonia Bountiful

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

Print Recipe

To print this recipe, choose a print size:



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

Follow us on: Facebook Twitter YouTube Pinterest Pinterest