Clean and prepare the fresh crab claws, ensuring they are ready for cooking. If the crab claws are not cracked, you can use a crab cracker or kitchen shears to make them more accessible.

Cut the grape tomatoes in half to add a burst of freshness to the dish.

In a large skillet or sauté pan, heat the olive oil over medium heat.

Add the minced garlic and crushed red pepper flakes to the heated olive oil. Sauté for a minute or until the garlic becomes aromatic.

Carefully add the fresh crab claws to the skillet. Sauté them in the flavored oil, ensuring they are evenly coated.

Introduce the halved grape tomatoes to the pan. Stir gently to combine them with the crab claws.

Season the mixture with freshly ground black pepper to taste. Adjust the spice level according to your preference.

Pour the Italian salad dressing over the crab claws and tomatoes. This will add a zesty and herby flavor to the dish.

Cut the unsalted butter into small cubes and add it to the pan. Stir well to incorporate the butter into the sauce, creating a rich and flavorful coating.

Continue to cook the crab claws and tomatoes until they are heated and the flavors melded together. The sauce should be well-coated on the crab claws.

Once everything is thoroughly cooked, transfer the hot crab claws and tomatoes to a serving platter.

Garnish with additional chopped parsley or fresh herbs for a burst of color and added freshness.

Serve the Copeland's Hot Crab Claws immediately as a delightful appetizer or main dish. Enjoy the succulent crab with the flavorful sauce!