Prep the claws: If your crab claws are whole and hard to crack, use the back of a knife or a seafood cracker to gently crack the shell in a few spots. Don’t crush them—just create openings so the sauce can seep in.

Pat dry: Blot the claws with paper towels to remove surface moisture. This helps the butter sauce cling better.

Make the lemon herb butter: In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 30–45 seconds until fragrant, not browned.

Add lemon and herbs: Stir in lemon zest, half the lemon juice, thyme, and red pepper flakes if using. Season lightly with salt and pepper.

Warm the crab claws: Add the claws to the skillet and toss to coat. Cook for 3–5 minutes, turning once or twice, just until heated through. Avoid overcooking; you’re warming, not simmering.

Finish with parsley: Remove from heat and sprinkle in the parsley. Taste and add more lemon juice, salt, or pepper as needed.

Serve: Transfer to a warm platter, spoon the pan sauce over the top, and add lemon wedges on the side. Enjoy immediately.