Crab Claws 1kg – Outstanding Quality

1. Boil your crab claw. …
2. Let it cool — it’s best served cold!
3. You need to crack into your stone crab claw shell. …
4. Flip your stone crab claw over and hit it a further three times.
5. Remove the meat. …
6. Hold your crab claw by the pincer and dip into a delicious sauce — we’d recommend homemade mustard sauce.

How long should I cook Crab Claws for

If you are able to get fresh crab claws, you will need to boil them for 8 to 10 minutes until they turn a bright orange color. Fresh crab claws will need to be steamed for around 15 minutes.

Crab Claws with Lemon Butter Sauce – Crab Claws 1kg

These Crab Claws are meaty and delicious with succulent seafood flavours.

Whether you’ve got snow crab claws or Jonah crab claws, they’re easy to prepare and fun to eat with friends!

Crab claws are full of tasty meat and look so attractive with their vibrant colors.

While they’re typically served chilled with cocktail sauce, we also love to eat them warm dipped in melted butter with fresh lemon juice!

This dish is perfect for any celebration including the holidays, an anniversary, birthday or even Valentine’s.

You can serve them as a memorable appetizer or as a main course with some side dishes, just like with Crab Legs

• Stone Crab Claws: A delicacy harvested October through May in Florida and year-round on the west coast, where they’re called rock crabs. The flesh is tender and succulent with lots of flavor! Each crab is released back into the water to regrow its claw naturally, so it’s a sustainable fishery.
• Jonah Crab Claws: A relative of Dungeness crab, these claws are slightly larger than stone crabs and harvested offshore in New England. The flesh is milder and flakier than stone crabs, so they’re slightly less expensive although still delicious.

Some fishmongers occasionally sell king crab claws and snow crab claws separately from the legs. This crab meat is exquisite but requires more time to thaw and reheat.

How to Cook Crab Claws

There are 6-8 claws per pound for medium-size claws.

Therefore, you’ll want to budget ½ pound per person as an appetizer and one pound per person as a main course.

Remember that a pound only yields about 1/3 pound of meat due to their thick shells.

Most crab claws are fully cooked and sold frozen.

As a result, you’ll need to thaw them to serve chilled and ideally before reheating too.

Defrost them overnight in the fridge or, for a quicker option, under cold running water for 20-30 minutes.