You purchase Jonah Crab Claws and never miss a beat when the cost of Stone Crab Claws rises too high!
Although steaming crab claws with dipping sauces is delicious, serving them cold with cocktail or mustard sauce is the preferred method. In either case, it’s a fantastic way to begin a meal or expand your seafood menu for a delicious evening!
The best way to eat these Jonah crab claws is chilled with melted garlic butter and a Crab Shack-style mustard sauce. I purchased a bag of them at one of the wholesale clubs.
Even in Florida, you can’t always find stone crab claws in the stores, and I love them. That’s when I look for their cousin Jonah Crab Claws. They are reasonably close to being as sweet, even if they are not quite as sweet, and the price is better.
How to Cook Stone Crab Claws
Before you start cooking your stone crab claws, there are a few steps you must take. Stone crab claws that are frozen must be thawed before cooking. Before cooking, thaw your crab claws in the refrigerator for 48 hours, run them under cold water, or thaw them in the microwave.
If you don’t want to eat your crab claws right away, their thick shell will keep them safe in your freezer for up to six months. Stone crabs can be purchased frozen and are already fully cooked, making them a quick and impressive meal to prepare.
You can choose to eat the stone crab claws hot or cold. When they have thawed, you can simply crack them open and eat them cold if you prefer.
If you prefer not to cook the crab claws, you should only warm them. To thoroughly thaw your frozen crab claws, steam them for five minutes. Serve them with melted butter.