how to cook stone crab claws

Stone crab claw meat is considered a delicacy in the United States. Treating guests to home cooked crab claws will surely impress. Or, if you are making the claws for yourself, you will surely enjoy the tender, succulent meat crab claws are known for. While the process of cooking the claws is not necessarily complicated, there are important timing rules to follow to ensure the meat is the proper texture and consistency.

Boiling the Crab Meat

Put a pinch of salt in a pot full of water. Add a pinch (⁄16 tsp (0.31 ml)) of salt for every 12 c (2.8 l) of water in a large saucepan or cooking pot. Fill a ⁄8 tsp (0.62 ml) measuring spoon halfway to measure a pinch of salt.
- Or, simply grab as much salt that will fit between your index finger and thumb.
Bring the water to a rolling boil. Place the saucepan or pot on a large burner (gas or electric) on the stove. Turn the burner up to high and wait until many bubbles are floating to the surface or the water and looks like it is "rolling."
- The time this will take will vary depending on the amount of water you use, the surface area of the pot, and salinity of the water. However, expect 12 c (2.8 l) of water to take about 7 to 10 minutes to boil.
Take the saucepan off of the heat. Slowly move the saucepan off of the burner and onto a room temperature area of the stove such as a burner that is turned off. You can also move it onto a pot holder.
- This will bring the water to a temperature that will ensure the meat does not become overcooked.
Use tongs to place claws in the water for 5 minutes. You can also use 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.
- Quickly throwing them in could create splashes that could potentially burn the skin.
- Make sure you do not leave the claws in the hot water for more than 5 minutes. This will make the crab meat too tough.
- Keep in mind that every 2 lb (0.91 kg) of crab claws will give you about 1 lb (0.45 kg) of meat.
Use tongs to remove the claws from the hot water. Pick up each crab claw and place it on a cutting board or plate. The plate does not have to be the serving plate.
Use a crab cracker to break open the claws. Put the claw in between the 2 metal arms of the cracker. Then, squeeze the two metal arms together until you feel and hear the shell crack. Repeat this process until you can open it completely.
- Using a crab fork, regular fork, or knife, remove the crab meat from inside of the claw. Consider wearing oven mitts to protect your hands because the claws will still be very hot.
- Depending on the dish you are preparing, you may choose to leave the meat in large chunks or to break it up into smaller pieces for a shredded presentation.

Steaming the Claws

Boil (2 in (5.1 cm) of water in a large pot or saucepan. Bring the water to a rolling boil by placing it on the stove over high heat. You can also put a pinch, ⁄16 tsp (0.31 ml), of salt in the water to help bring it to a boil faster.
Place a steamer basket or strainer in the pot. Make sure the strainer or steamer basket are not touching the water, but are suspended over it so they are surrounded by the evaporating water. Also, the strainer must be metal, not plastic or other material.
Use tongs to place the claws in the strainer and cover the pot. Use aluminum foil to cover the pot tightly. You can also use the a regular pot lid that fits securely over the pot.
- There will be hot steam rising out of the pot so make sure you don't allow your hand or arm to linger over the pot for too long.
Leave the crab claws in the pot for 5 to 10 minutes. Once you start to smell the crab meat cooking, they will be done. You don't want to leave the claws in the hot water too long so as not to overcook the meat.
Remove the claws from the pot with tongs and crack them open. Take the claws out of the pot and place them on a plate. While wearing oven mitts, use a crab cracker to break open each claw. Squeeze the claw between the 2 metal arms of the cracker, applying pressure until you feel and hear the shell crack. Repeat this process until you can open it completely.
- Scrape out the meat with a fort or knife. You can leave the meat in large chunks, break it up into smaller pieces, or shred the meat.

Baking Crab Claws

Preheat the oven to 350 °F (177 °C). This usually takes several minutes. The oven will beep when the temperature inside has reached 350 °F (177 °C).
Put the claws in a large, shallow pan. Lay the claws flat in the pan. While it is okay for the claws to touch, do not allow them to overlap or lay on top of one another.
- Depending on the number of claws you want to cook, you may need to use multiple cooking sheets.
Put hot water in the pan and cover. Use about ⁄2 c (0.12 l) of water, or enough to cover the bottom of the pan. The water should not be boiling hot. Cover the pan with aluminum foil.
- The pan should be wrapped tightly so juices will not spill over.
Bake the crab for 8 to 10 minutes. Set a timer on the stove, your phone, or a regular kitchen timer. This will ensure you are alerted when it's time to take the claws out of the oven.
- Most seafood merchants sell the claws precooked. Thus, you will actually be re-heating them, which is why you want to be careful not to leave the claws in the oven for too long.
Remove the pan from the oven when the timer is up. Place the pan on top of the stove or several pot holders.
- At this point, you can place the claws on a plate and serve.