How to Crack Open and Eat Delicious Crab Claws

Crab claws are one of the most coveted parts of the crab Their meat is tasty, tender and satisfying to eat However, getting into a crab claw can be intimidating if you’ve never done it before. With the right techniques, cracking and eating crab claws is easy. Here is a step-by-step guide to enjoying these delicious treats.

Why Crab Claws are Worth the Effort

The claws of crabs contain some of the sweetest, chunkiest meat. Unlike other parts of the crab, the meat in the claws stays tender even when thoroughly cooked. This is because the muscle that controls the pincer is designed for repeated motion, not speed or power. It stays tender even during extended cooking times.

Crab claw meat has a delicate, sweet flavor. The meat is not overly fishy or salty just briny enough to accent the natural sweetness. Whether served hot or cold crab claw meat also holds up well to dipping sauces. The nooks and crannies are perfect for gathering tangy cocktail sauce.

Finally, crab claws make for a dramatic presentation. They look impressive served whole on a platter. Cracking into them at the table is part of the fun.

Equipment Needed

Cracking and eating crab claws requires minimal equipment. Here is what you need:

• A small hammer or mallet
• Sturdy cracker tool
• Pick or seafood fork
• Bowl for shells and debris

A crab mallet is specially designed for the task with a flat end for hammering. But a small regular hammer or meat tenderizer will also work.

Look for a crab cracker that fits your hand comfortably and has a hinge joint to cleanly snap the shell. Metal nut or lobster crackers work equally well.

Picks and seafood forks help pull and scoop meat out of tight spaces once cracked. Have a bowl on hand for tossing shells and other debris.

Step-by-Step Cracking and Eating

Here is the full process for successfully getting into crab claws and enjoying the sweet meat:

Boil the Claws

For the best flavor and texture, crab claws should be cooked before eating. Dropping them into boiling salted water for 4-8 minutes ensures they are heated through and safe to consume.

Cool the Claws

Crab meat tastes best served chilled. So after boiling, let the claws cool down until they can be handled comfortably. Placing them in an ice bath stops the cooking process for tender meat.

Choose Your Claw

Decide whether to crack the immovable pincer side or the movable dactyl side first. There is plenty of meat in both parts. The dactyl may have slightly more meat near the joint.

Position the Claw

Place the claw on a steady surface with the side you want to crack facing up. Hold it firmly in place during cracking to prevent slipping.

Hammer the Shell

Use firm but controlled downward strikes with your mallet or hammer on the side you want to open. Hit it 2-3 times in the same spot to start cracking through.

Flip and Hammer Again

Turn the claw over and hammer 2-3 more times to fully split the shell. The goal is to crack it open without shattering the whole thing.

Twist Apart

Insert your cracker into the split you created. Twist and snap the shell apart into halves. Discard the pieces.

Remove the Meat

Use your pick or fork to pull and scoop meat out of the opened claw. Take your time and be thorough to get every little bit.

Repeat on the Other Side

Turn the claw around and repeat the cracking process on the other side. There is plenty of additional meat in the other pincer or joint.

Enjoy the Sweet Meat

Dip the crab claw meat into melted butter, tangy cocktail sauce or another favorite dip. Savor the delicious taste and feel satisfied cracking into this treat.

Serving Cracked Crab Claws

Cracked crab claws make a fantastic appetizer or main course. Here are some tips for serving them:

• Arrange whole boiled claws on a platter for guests to crack themselves. Provide cocktail sauce for dipping.

• For a party, set up a crab claw cracking station with mallets, crackers, and picks. Let guests learn the fun.

• On a seafood buffet, add a tray of cracked claws, chilled and ready to enjoy.

• For salad, gently mix chunks of crab claw meat with citrus segments, avocado and salad greens.

• Make crab cakes or crab-stuffed mushrooms using a mix of lump claw meat and other body meat.

Crab claws do take a little work to get into, but the prize inside is well worth it. Just follow these simple steps to crack, pick and savor the briny sweetness locked within. Let your guests discover the delight of enjoying these delectable treats.

Frequently Asked Questions

What are the best crabs for eating the claws?

Some of the most popular crabs harvested for their tasty claws are snow crab, king crab, Dungeness crab, and blue crab. Stone crab claws are also a delicacy.

How can I get the meat out cleanly?

Work slowly and carefully, feeling for small pieces with your pick or fork. Use your hands to break the main joint. Chilling the claws first firms up the meat for clean removal.

Can I crack them ahead of time?

It’s best to boil and crack the claws shortly before serving. But you can crack them up to a day in advance if keeping chilled.

What should I do with the leftover shells?

The shells can go right into your regular kitchen garbage or compost. Rinse any big pieces off first if very messy.

Is there meat in the pointy tips?

Yes, though it can be tricky digging it all out. Focus on the main joints but don’t waste those tender morsels in the thin parts.

With their fabulous flavor and fun cracking experience, crab claws are a true treat. Follow these simple steps for crab claw cracking success. Soon you’ll be hooked on getting into these tasty treasures.