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How to Cook Crab Claws
A easy way to prepare stone crab claws or Jonah crab claws when you want a delicious seafood dinner.
Servings: 4 servings (as appetizer)
- 2 pounds crab claws thawed
- 1/4 cup melted butter 1/2 stick
- 1 lemon cut into wedges
Thaw the crab claws completely. Either defrost in the refrigerator overnight or place under running water for 30 minutes.
In a small saucepan, melt the butter over medium-low heat. Skim off the froth on the surface using a spoon. Then stir in 1 teaspoon of fresh lemon juice. Set aside.
Optional: Reheat the claws by boiling or steaming for 3-4 minutes (see note). To boil: fill a medium pot halfway with cold water and add a pinch of salt. Bring to a boil and use tongs to add the crab. To steam: Add an inch of water and a steamer basket to a medium pot. Bring the water to a boil and use tongs to add the crab.
Using kitchen tongs, transfer the claws to a platter and serve with warm lemon butter sauce.
- Crab claws can easily become overcooked and dry out, so limit warming time to several minutes at most.
- Crab claw shells are scored to make them easier to open, but crackers are still very helpful for removing all the meat.
- Storage: Leftover cooked crab will last up to 3 days in the fridge in an airtight container. It should not be re-frozen.
Serving: 3claws | Calories: 252kcal | Carbohydrates: 4g | Protein: 40g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 670mg | Potassium: 840mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 1mg