1 lb. fresh snow crab claws or frozen snow crab claws thawed
Kosher salt and ground black pepper
1 tablespoon olive oil
¼ cup white wine
¼ cup small capers
Juice of one half lemon
2 tablespoons unsalted butter
1 tablespoon chopped Italian (flat-leaf) parsley (optional)
Season the crab claws with salt and pepper on both sides.
In a saute pan, heat oil over medium-high heat. Add the crab; saute for three minutes. Add the wine and simmer for three minutes. Add the capers and lemon juice; stir in butter until melted. Sprinkle with parsley if desired.