Although there are several ways to cook stone crab claws, boiling is the most popular technique. When boiled, crab claws can be served with a sauce and are usually served cold.
Stone Crab Claws
Stone crab claws can be ready to serve in about 50 minutes and served with a wedge of lemon and melted butter, or with a variety of different sauces, most commonly a mustard-based sauce. This recipe yields four to six servings.
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Ready In: 50 minutes
- 6 lbs. stone crab claws
- 12 cups water
- Add a pinch of salt to 12 cups of water in a large stockpot. Bring water to a rapid boil on high heat.
- Take the water off the heat. When it stops boiling, add the crab claws.
- Allow the claws to sit in the water for around 5 minutes. Remove and drain thoroughly. For easier handling, rinse under cold water.
It is important to remove the water from the stove before adding the crab claws, as boiling them makes them tough. Serve the crab immediately with melted butter and a lemon wedge, or refrigerate and serve with a cocktail sauce of choice.