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Origins in Supper Club Style: The Twelve Thirty Club and its Decadent King Crab
Imagine stepping into a multi-level destination on Nashville’s bustling Broadway, where the energy of a honky-tonk meets the refined elegance of a supper club. The story of The Twelve Thirty Club unfolds as a progressive dining and entertainment experience, inspired by the supper clubs of the 19th century, offering a unique blend of Nashville’s vibrant spirit and sophisticated indulgence.
The Twelve Thirty Club isn’t just a restaurant; it’s a three-story experience, each level offering a distinct atmosphere and menu. The name itself is rooted in the historical closing time of 12:30 am for pubs and restaurants, a time when supper clubs thrived as late-night destinations for music, entertainment, and revelry. Backed by restaurateur Sam Fox and superstar Justin Timberlake, The Twelve Thirty Club aims to honor Nashville’s music scene in a sophisticated setting. The first level features an elevated Honky Tonk, the second a dapper Supper Club leading to a rooftop bar with city views. The ambiance throughout is a blend of historic inspiration and modern design, creating a space that feels both familiar and exciting.
During my visit to The Twelve Thirty Club, amidst the vibrant energy and stylish surroundings, I had the distinct pleasure of experiencing their Warm Butter Poached King Crab. This wasn’t just seafood; it was an exquisite indulgence. The sweet, succulent king crab, gently poached in warm butter, was a testament to the quality of the ingredients and the refined approach of The Twelve Thirty Club. Each bite was rich, decadent, and utterly memorable. It was a dish that spoke of luxury and expert preparation.
Savoring that Warm Butter Poached King Crab at The Twelve Thirty Club, I understood that this establishment is more than just a place to eat; it’s a destination for a multifaceted night out. It’s about experiencing the energy of Broadway, the sophistication of a supper club, and the indulgence of expertly prepared dishes.
The origin of The Twelve Thirty Club lies in the vision of its creators to create a distinctive space that honors Nashville’s musical heritage while offering a progressive and elevated dining and entertainment experience, reminiscent of the historic supper clubs that thrived after the traditional closing times. It’s a testament to Nashville’s evolving culinary scene and the desire for venues that offer a diverse and memorable night out.
If you’re looking for a unique and indulgent experience on Nashville’s Broadway, a place to enjoy everything from honky-tonk vibes to sophisticated dining, The Twelve Thirty Club is a destination that should be high on your list. It’s a place to savor exquisite dishes like the unforgettable Warm Butter Poached King Crab while soaking in the vibrant and stylish atmosphere that only The Twelve Thirty Club can provide.
Bringing Supper Club Elegance Home: Crafting Your Own Warm Butter Poached King Crab
To capture the elegant and decadent essence of The Twelve Thirty Club’s exquisite Warm Butter Poached King Crab in your own kitchen, begin with high-quality king crab legs and rich, unsalted butter, and a touch of sophisticated inspiration. This culinary journey celebrates the simple luxury of perfectly warmed, sweet crab enhanced by the richness of butter, much like the refined ethos of a classic supper club.
Embarking on this endeavor is a lesson in appreciating the delicate sweetness of king crab elevated by the simple richness of warm, melted butter. Focus on gently warming the crab to preserve its tender texture and allowing it to absorb the luxurious flavor of the butter. Start by selecting fresh or high-quality frozen king crab legs (thawed), the star of this elegant dish.
Consider incorporating elements that reflect The Twelve Thirty Club’s commitment to sophisticated indulgence. Using the best quality unsalted butter is paramount. A touch of aromatics, such as a clove of minced garlic or a sprig of fresh thyme, can subtly enhance the butter’s flavor. The key is to gently infuse the crab with the warm, flavorful butter without ever boiling it.
Pay close attention to the gentle warming process. The butter should be warm enough to heat the crab through but never so hot that it cooks it further or makes it tough. The goal is to warm the crab evenly, allowing it to become infused with the rich, aromatic butter. The simple aroma of warm butter and sweet crab will be a testament to the understated elegance of this dish.
As you prepare this luxurious dish, you’ll appreciate the ease and satisfaction of creating something truly special. It’s a celebration of high-quality seafood, simple yet elegant preparation, and the pure pleasure of enjoying a truly decadent dish, inspired by the sophisticated artistry of The Twelve Thirty Club.
Chef’s Notes: Garlicky Crab Legs
• Thawing Tip – For best results, thaw crab legs overnight in the fridge. If short on time, place sealed bags in cold water for 30 minutes, changing water every 10 minutes.
• Cutting Hack – Use kitchen shears to slit the top of crab legs lengthwise for easier sauce penetration and eating.
• Butter Control – Clarify butter first (skim off milk solids) for a higher smoke point and richer flavor without burning.
• Garlic Timing – Add garlic just as butter stops foaming to prevent bitterness. Stir constantly for even cooking.
• Heat Management – Keep at medium heat to avoid separating the butter sauce. If it breaks, whisk in 1 tsp cold butter off heat.
• Herb Freshness – Add half the parsley during cooking and reserve half for garnish to maximize flavor and visual appeal.
• Lemon Trick – Warm lemons briefly in microwave before juicing to extract more juice for the sauce.
• Serving Temp – Serve immediately in warmed bowls to keep sauce from solidifying too quickly.
• Leftover Idea – Pick remaining meat and toss with pasta, extra sauce, and Parmesan for next-day crab linguine.
• Kid-Friendly – Serve with melted butter on the side for dipping (skip garlic for picky eaters).
Garlicky Crab Legs
Get ready to dive into succulent crab legs bathed in a shimmering garlic butter sauce! This lightning-fast, skillet-cooked feast brings restaurant-quality seafood to your table in under 30 minutes. The heady aroma of fresh parsley and cracked black pepper elevates every bite. Perfect for busy weeknights or an intimate dinner party, this recipe will have you coming back for more.
4
servings10
minutes15
minutes445
kcal25
minutesKeep the screen of your device on
Ingredients
- Seafood
2 lb thawed snow crab clusters patted dry and ready for slicing
- Garlic-Butter Sauce
½ cup unsalted grass-fed butter cut into small cubes
4 large garlic cloves finely minced
2 tbsp fresh flat-leaf parsley chopped
1 tsp freshly cracked black pepper
½ tsp fine sea salt
- Optional Garnish
Wedges from 1 fresh lemon for squeezing
- Alternative Ingredients
Snow crab clusters → king crab legs or jumbo shrimp seafood swap
Unsalted grass-fed butter → ghee dairy-free or vegan margarine (vegan)
Garlic cloves → 1 tsp garlic powder dry pantry staple
Fresh flat-leaf parsley → 1 tsp dried parsley flakes shelf-stable
Lemon wedges → 1 tsp bottled lemon juice convenience
Crab legs → roasted cauliflower florets vegan shellfish alternative
Directions
- Shell Prep – Lay thawed crab legs on a sturdy cutting board. Using a sharp chef’s knife, slice each leg lengthwise to create a channel for the sauce to seep in. This step helps the butter infuse the meat and makes cracking easier later. (Time Approx: 3 minutes)
- Sauce Development – Place your nonstick pan over medium heat and melt the cubed butter, stirring gently. Watch closely as the butter begins to foam, indicating it’s reaching optimal cooking temperature. A well-heated pan ensures the sauce bubbles quickly once garlic is added. (Time Approx: 4 minutes)
- Garlic Infusion – Add minced garlic to the bubbling butter, stirring continuously. Cook until the garlic turns translucent and fragrant, about 1–2 minutes. Properly stewing the garlic prevents any raw bite and deepens the flavor. (Time Approx: 2 minutes)
- Crab Simmering – Nestle the sliced crab legs into the fragrant sauce, turning to coat every nook. Cover the pan if you like (optional) to trap steam and heat—this speeds up warming. Simmer until the crab meat is hot throughout and the sauce is bubbling actively. (Time Approx: 6 minutes)
- Final Seasoning and Serve – Transfer to a platter and sprinkle chopped parsley, black pepper, and sea salt over the legs. Give everything a gentle toss to distribute the herbs evenly. Squeeze fresh lemon wedges on top just before serving for a bright finish. (Time Approx: 2 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- measuring cups and spoons
Notes
- • Make sure legs are fully thawed and dried so the sauce clings properly.
• Serve with crusty bread or garlic-butter dipped rolls to soak up every last bit of sauce.
• Add a pinch of red pepper flakes in the garlic step for a subtle kick.
• For extra depth, splash in 2 tbsp dry white wine when the sauce is bubbling.
• Garnish with extra parsley and lemon zest for a fresh, vibrant finish.
Nutrition Facts
- Calories: 445kcal
- Fat: 30g
- Saturated Fat: 15g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Cholesterol: 196mg
- Sodium: 620mg
- Potassium: 600mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 48g
- Vitamin A: 800IU
- Vitamin C: 1mg
- Calcium: 80mg
- Iron: 1.3mg
FAQs: Garlicky Crab Legs
Can I use frozen crab legs without thawing?
Yes, but increase cooking time by 5-7 minutes. The shells may release more liquid, so reduce sauce ingredients slightly.
What’s the best way to reheat leftovers?
Steam gently in a colander over simmering water for 2-3 minutes to prevent overcooking.
Can I make this with imitation crab?
Imitation crab won’t hold up to simmering. Instead, warm separately and drizzle with finished sauce.
How do I prevent the garlic from burning?
Keep heat at medium and stir constantly. Remove from heat if butter starts browning too quickly.
What sides pair well?
Crusty bread, roasted potatoes, or a simple arugula salad balance the richness perfectly.
Can I prepare the sauce ahead?
Make the garlic butter base up to 2 hours ahead. Reheat gently before adding crab.
Is there a dairy-free alternative?
Use ghee or olive oil, but add 1 tsp miso paste to mimic butter’s umami depth.
Why is my sauce separating?
Butter breaks at high heat. If this happens, whisk in 1 tbsp cold water or cream off heat.
How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. The sauce may solidify – reheat slowly.
Can I use pre-cooked crab legs?
Yes, just warm through in the sauce for 2-3 minutes to avoid toughening the meat.
More Crab Recipes You Might Like
Steamed King Crab Legs
Cooks in 10 minutesDifficulty: EasyReady in just 10 minutes, these tender, sweet king crab legs are steam-cooked to perfection and paired with a luxuriously smooth butter sauce. Imagine a celebrity-style seafood feast that’s effortless enough for a weeknight but impressive enough for a dinner party! This recipe delivers restaurant-quality flair without the fuss—get your steamer ready and dive into succulent shellfish heaven!
Crispy Fried Soft-Shell Crab
Cooks in 30 minutesDifficulty: MediumDive into the delightful crunch of our Crispy Fried Soft-Shell Crab! Perfectly golden and irresistibly crispy, this dish allows you to savor the entire crab, shell and all. Whether you’re a seafood aficionado or trying soft-shell crab for the first time, this recipe promises a mouthwatering experience that’s both simple and quick to prepare. Get ready to impress at your next meal with this exquisite seafood classic!
