Crab claws, especially those from the blue stone crab, are meaty and tender, making them the delicious parts of a crab leg dinner. When you know how to cook crab claws, you can present a flavourful seafood dinner that doesn't require much work or time. Cooking crab claws is simple and provides you with an exquisite experience.
Fill the stockpot half-full with tap water. Place the metal steam basket into the stockpot, making sure the bottom doesn't touch the water.
Line the bottom and 1 inch up the inner wall of the steam basket with aluminium foil. Use a single sheet to do this, making sure it is large enough to do this task.
Add the crab claws to the lined steam basket. Drop a whole stick of butter, whole peeled garlic cloves and the 1/2 lemon onto the pile of claws.
Cover the pan and set it on a large burner on your hob. Bring the water in the covered pot to a rolling boil. Let it boil without removing the lid for 15 minutes. Remove the pan from the heat and leave it covered, allowing it to sit for an additional 10 minutes. During this time, the crab claws are steamed until they are completely cooked, while being infused with the flavours of butter, garlic and lemon.
Serve your crab claws on a platter with dipping sauces of your choice on the side.
Tips and warnings
- Serve your crab claws on a platter with dipping sauces of your choice on the side.
Things you need
- 8 qt. stockpot
- Metal steam basket
- Aluminium foil
- 1.81kg. crab claws
- 1 stick of butter
- 2 garlic cloves
- 1/2 lemon