[et_pb_section fb_built=”1″ _builder_version=”4. 0. 9″][et_pb_row _builder_version=”4. 0. 9″][et_pb_column type=”4_4″ _builder_version=”4. 0. 9″][et_pb_text _builder_version=”4. 0. 10]I was born and raised in Florida, and I have always thought stone crab claws were delicious. Back when I was a kid, stone crab was a treat that we saved for holidays like New Year’s or Valentine’s Day. Stone crabs have tough shells, but their meat is soft and rich, and I like the way it feels better than the meat of many cold water crabs. Because you can never have too much stone crab, I bought 5 pounds for my New Year’s Eve dinner for four people. That’s about 1 pound of claws for each person.
Stone crab claws are a delicious delicacy, especially popular on the east coast of the United States. Their sweet, hearty flavor makes them a treat, but cooking them properly is key to getting the best taste and texture. In this article, I’ll walk you through the step-by-step process of cooking stone crab claws, from purchasing and preparing to boiling, steaming, and baking.
Purchasing and Preparing Stone Crab Claws
When buying stone crab claws, you’ll want to look for claws that are heavy for their size, which indicates more meat inside The claws should look firm and solid, not mushy Bright orange tips show they are fresh. I recommend purchasing them pre-cooked since this process happens quickly on the boat after they are caught.
To prepare the claws for cooking use kitchen shears or a sharp knife to snip off the thin, movable pincer on the underside of the claw. This makes the meat easier to access later. Then use the back of the knife or a mallet to gently crack the main shell in several places – this will help heat penetrate and make it simpler to open the shell after cooking. Rinse the claws under cold water and pat dry.
Boiling Stone Crab Claws
Boiling is a quick and simple way to cook pre-cooked stone crab claws while adding flavor.
Fill a large pot with water and add 1 tablespoon of salt per quart of water. Bring to a rolling boil over high heat.
Once boiling, carefully add the claws and cook for just 2-3 minutes. Any longer and they will become tough.
Use tongs to transfer the boiled claws to a sheet pan set over ice to stop the cooking process. Let chill for 5 minutes.
Crack open the shell using a mallet, cracker, or lobster pick. Scoop out chunks of sweet crabmeat with a fork or small spoon. Enjoy dipping in melted butter.
Steaming Stone Crab Claws
Some cooks prefer steaming over boiling to better preserve the delicate flavor of the crab.
Add 1-2 inches of water to a large pot fitted with a steamer basket. Bring to a boil.
Arrange the cracked claws in a single layer in the basket, cover, and steam for 4-5 minutes until hot throughout.
Carefully remove claws from the steamer and let rest for 2-3 minutes before cracking open the shell to remove meat.
Baking Stone Crab Claws
Baking stone crab claws in the oven allows you to reheat a larger quantity at once.
Preheat oven to 350°F. Arrange cracked claws on a baking sheet in a single layer.
Bake for 6-8 minutes until heated through. Watch closely to avoid overcooking.
Use a mallet or pick to break the shells and remove meat. Enjoy dipping the crabmeat in melted butter or mustard sauce.
Make a Flavorful Dipping Sauce
For the best flavor, pair your cooked stone crab claws with a tangy, creamy dipping sauce. Here are some easy sauce ideas:
- Melted butter with fresh lemon juice and minced garlic
- Chili mayonnaise – stir sriracha into mayo to taste
- Mustard cream sauce – mix Dijon mustard, sour cream, lemon juice and Old Bay seasoning
- Cocktail sauce – combine ketchup, horseradish, Worcestershire, lemon juice and hot sauce
Dipping the sweet crab meat into a zesty sauce adds another layer of flavor. Try offering a couple options so guests can choose their favorite!
Tips for the Best Stone Crab Claws
Follow these tips for the ideal texture and taste when cooking stone crab claws:
- Don’t overcook – boil, steam or bake just until heated through to prevent tough meat
- Crack shells before cooking so seasonings and heat can penetrate
- Chill in an ice bath after cooking to stop carryover cooking
- Use a pick or mallet to access the meat – don’t slice shells with a knife
- Carefully remove meat in chunks – don’t shred or overmix the tender meat
How to cook stone crab claws?
You don’t! All commercially available stone crab is steamed as soon as possible after it is harvested. The only people cooking stone crab are people catching their own. You will want to pre crack the claws for you guests. I suggest you crack them a few hours before you serve them, then put them back in the fridge to let the extra water drain off. This makes it much easier to eat the claws. I’ve seen people crack stone crab for years with either a mallet or a lobster cracker. But one day I was at a sushi restaurant and saw a chef hit each knuckle and then the claw with the back of his knife. It was life altering and so much easier. If needed give your claws a rinse then place on your cutting board and crack away. I like to crack the egg about 25% of the way through, leaving the shell on to keep the meat safe until it’s time to serve. [/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4. 0. 9″][et_pb_ src=”https://cookbetterthan. com/wp-content/uploads/2020/01/Stone-Crab-2. jpg” _builder_version=”4. 0. 9″][/et_pb_][et_pb_video src=”https://youtu. be/7UcRoEbMf1M” _builder_version=”4. 0. 10″][/et_pb_video][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4. 0. 9″][et_pb_column type=”4_4″ _builder_version=”4. 0. 9″][et_pb_text _builder_version=”4. 0. 10″].
What to serve with stone crab?
Stone crab is like a nice steak, keep it simple. My family serves stone crab the old-fashioned way, which is cold and with the simple mustard sauce that made Joe’s Stone Crab famous. Keeping with the steakhouse tradition I like a blue cheese wedge salad and some crusty bread. Then I bring out the main event: a huge pile of the cold claws. To drink with your stone crab, enjoy some good champagne or a cold crisp vodka martini. I finish the meal with a decadent desert like flourless chocolate cake or home-made carrot cake. Beyond the menu you need to set you guests up for stone crab success. Put out good, heavy-duty lobster or crab crackers, empty bowls for the shells, and big, heavy-weight cotton napkins in case things get messy.
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How To Cook Stone Crab Claws
How do you steam stone crab claws?
Rinse stone crab claws under cool running water to remove debris and dirt. Place a steaming basket in a large pot and fill it with about an inch of water, ensuring it is below the steaming basket’s level. Place the claws into the pot and cover it with the lid. Bring the water to a boil over high heat and let the claws steam for 5 minutes.
How long do you cook stone crab claws?
Step 3: Bake for 15 minutes Place the stone crab claws on a baking sheet and bake them for 15 minutes. If you are using a grill instead of an oven, place them over indirect heat (heat coming from below) for 10 minutes on each side before flipping over and cooking for another 10 minutes on each side until browned and crispy.
How do you cook crab claws?
Use tongs or oven mitts to grasp the claws and gently place them in the pot of hot water. Once the claws are in the water, cover the pot and let them cook. Don’t leave the claws in the hot water for more than 6 minutes or the crab meat will get tough. Quickly throwing the crab claws in could create splashes that could potentially burn the skin.
How do you cook Stone Crabs?
Add salt and vinegar if desired, then place the stone crabs in the water and bring them back to a boil. Boil for 5 minutes per pound of weight, then use tongs to remove the claws from the water and place them on a plate lined with paper towels to absorb excess moisture.