１Defrost the claws and squeeze dry. Sprinkle with salt and pepper and coat with flour. ２Thinly slice the garlic. ３Combine the stock, ketchup and Worcestershire sauce in a pan, bring to a boil and add the butter to complete the sauce.

１Heat some butter and vegetable oil in a frying pan and fry the garlic. When you smell the aroma, add the crab claws and saute both sides.
Place the claws on a dish and add shredded cabbage, lemon wedges, cherry tomatoes and parsley on the side. Pour the sauce over the claws to serve.