How To Cook Stone Crabs Claws | Pro Techniques & Tips

Are you looking for a delicious and unique seafood dish to make for dinner? Stone crab is an ideal choice – it’s sweet and succulent, with a mild flavor that marries well with other ingredients. If you’re new to cooking stone crabs’ claws, don’t worry: this blog post has all the tips and tricks you need to prepare them in style. From selecting the right type of crab claws to pairing them with complementary flavors, learn how to cook stone crabs claws that will have your guests impressed. Dive into the world of great taste today as we show you how easy it can be to cook stone crabs claws like a pro.

Introduction To Stone Crab Claws

What Are Stone Crab Claws?

Before learning how to cook stone crabs claws, you should know about the basics. Stone crab claws are the edible claws of the Florida stone crab (Menippe mercenaria), a species of decapod crustacean found in the Gulf of Mexico and Atlantic Ocean. The claws, which can measure up to six inches in length, are usually served boiled or steamed and eaten cold. Stone crabs’ claws have a sweet and delicate flavor, making them a great option for those looking to experiment with seafood dishes.

What Are Stone Crab Claws?
What Are Stone Crab Claws?

Why To Cook Stone Crab Claws?

Stone crab claws are a great choice for a delicious seafood dish. They have a tender texture and mild, sweet flavor that pairs well with other ingredients such as lemons, garlic, chilies, parsley or butter. Plus, they don’t take long to prepare – steaming stone crabs’ claws only takes about three minutes per side. Cooking stone crab claws is a great way to impress guests with your culinary skills – not to mention, it’s incredibly easy.

How To Choose High-Quality Fresh Stone Crab Claws?

To ensure the best flavor and texture, it’s important to purchase high-quality fresh stone crab claws. Look for claws with bright orange-red shells and feel them for any soft spots or cuts. You should also check that the tips of the claws are intact – this is an indication that they have been caught recently. If possible, select frozen crab claws as these are usually of the highest quality.

How To Cook Stone Crabs Claws?

Once you’ve selected the perfect stone crab claws, it’s time to cook them. Here is a quick guide on how to cook stone crabs claws like a pro:

  1. Fill a pot with enough water to cover the claws and bring it to a boil.
  2. Add some salt or other seasonings of your choice and, if desired, a few slices of lemon or lime.
  3. Place the claws in the pot and cook for 3 minutes on each side.
  4. When cooked through, remove the claws from the pot and drain off any excess liquid.
  5. Serve warm or cold with your favorite accompaniments such as melted butter, garlic butter sauce, aioli or sauces.

What Are Tips To Cook Stone Crabs Claws?

To achieve the best results when preparing how to cook stone crabs claws, here are a few tips to keep in mind:

  • Be sure not to overcook your claws as they can become tough and rubbery.
  • If you’re boiling your claws, add a bit of baking soda or white vinegar to the water – this will help make them more tender.
  • To prevent the claws from sticking together, place them in a single layer on the bottom of the pot.
  • If you’re steaming your claws, cover the pot with a lid or aluminum foil to lock in moisture and flavor.
  • Serve stone crabs’ claws with plenty of melted butter, mayonnaise or garlic butter sauce for an extra delicious flavor.
  • To give your claws an even more flavorful kick, add some lemon, lime or garlic to the cooking liquid.
What Are Tips To Cook Stone Crabs Claws?
What Are Tips To Cook Stone Crabs Claws?

What Are The Health Benefits And Drawbacks Of Stone Crabs Claws?


Stone crabs claws are a great source of protein, and they provide essential minerals including calcium, magnesium, selenium and zinc. They also contain omega-3 fatty acids, which can help reduce the risk of heart disease. Stone crabs’ claws are low in fat and calories as well – just one serving provides only around 120 calories.


Stone crab claws contain relatively high levels of sodium, which can be problematic for those with hypertension. Additionally, there is a risk of contamination from pollutants such as mercury and PCBs due to their habitat in the Gulf of Mexico and Atlantic Ocean. Therefore, it’s important to limit your consumption of stone crabs’ claws to once a week or less.

What Are Side Dishes To Have With Stone Crabs Claws?

Stone crabs’ claws pair well with many side dishes, including roasted vegetables, salads, rice and potatoes. For a light meal, try pairing them with a simple green salad or some steamed asparagus. If you’re looking for something more substantial, mashed sweet potatoes or risotto are great accompaniments to stone crab claws.

What Are Side Dishes To Have With Stone Crabs Claws?
What Are Side Dishes To Have With Stone Crabs Claws?

How To Store Stone Crabs Claws?

Stone crabs claws must be stored properly to maintain their flavor and texture. If you have uncooked claws, store them in the refrigerator for up to two days. Cooked stone crab claws can also be kept in the fridge for up to five days – just make sure they are well-sealed and not exposed to air. For best results, it is recommended that you consume stone crab claws on the day of cooking.

How To Serve Stone Crabs Claws?

Stone crabs claws can be served warm or cold, depending on your preference. If you are serving them hot, dip each claw in melted butter to give it extra flavor and moisture. To serve them cold, try pairing the claws with a mayonnaise-based sauce such as tartar sauce or aioli. No matter how you decide to enjoy these delicious crustaceans, you’re sure to impress your guests with this tasty seafood dish.

Conclusion: How To Cook Stone Crabs Claws?

Cooking stone crab claws is a great way to serve up a delicious seafood meal without having to spend too much time in the kitchen. By following the steps outlined above, you’re sure to achieve perfectly cooked and flavorful claws every time. Just remember to choose the freshest crabs and store them properly for maximum flavor – and don’t forget to add plenty of melted butter for a classic seafood treat. Thank you for reading “How to cook stone crabs claws?”

FAQs: Stone Crabs Claws

Should I boil or steam stone crab claws?

For optimal texture and succulence, steaming or boiling your stone crab is recommended. Grilling or baking the claws will yield firm and succulent meat. If you prefer the crabmeat to be less watery than when boiled traditionally.

How long do I boil stone crab claws?

Place stone crab claws in a large pot of boiling water and let them boil for 8 minutes. Then, immerse the claws in a pot of water at 50 degrees F to bring their internal temperature down to 70 degrees F for another 8 minutes. Once done, refrigerate the claws with ample ice. Finally, crack the claws and serve them.

Do you wash stone crab claws?

To prepare stone crab claws, start by unwrapping them from the bags and rinsing them under cold running water. After that, allow the claws to dry for 10-15 minutes before placing them in a large bowl. For an extra chill, add some cold water and ice cubes to the bowl or refrigerate it for an hour. This process ensures that you have perfectly prepared stone crab claws for your enjoyment.

How can you tell if stone crab claws are fresh?

Distinguishing between fresh and frozen crabs can often be determined by examining the sheen of the claw. A glossy appearance typically indicates a fresh Florida stone crab. Additionally, the texture of the meat serves as another crucial indicator. A freshly cooked stone crab claw boasts a tender and succulent consistency, without any sliminess upon touch.

Can you cook frozen stone crab claws?

Before serving, it is necessary to thaw frozen crab claws. You have several safe options for defrosting: refrigerating them for 48 hours, using cold running water, or using the microwave. If you prefer to serve them hot, gently steam the thawed crab claws for five minutes.

What is the best way to heat up stone crab claws?

To reheat crab claws (remember they are already fully cooked), follow these steps for best results. First, bring a pot of water to a gentle boil. Then, carefully remove the pot from the burner. Place the uncracked claws in the water and let them soak for approximately 2 minutes. After that, take them out of the water, crack them open, and they are ready to be served.

How long do you steam raw stone crab claws?

Place the uncracked claws in a steamer basket and position it over a pot of boiling water on high heat. Cover the basket and steam them until they are heated through, approximately 5 minutes.

Are stone crab claws better hot or cold?

Allow it to cool down, as it is most enjoyable when served chilled. Stone crab claws are typically sold already cooked. Chilling them not only facilitates the removal of the meat from the shell, but also enhances their flavor, giving it a more refined and distinctive taste.

Do stone crab claws need to be thawed before cooking?

Before you embark on cooking your stone crab claws, there are specific steps that must be followed. In the case of frozen stone crab claws, thawing is a prerequisite prior to cooking.

Can you overcook crab claws?

Take caution when cooking, as overcooking will result in a chewy texture that diminishes the pleasant taste. The cooking time for smaller crabs is shorter, approximately 10 minutes will suffice.

How many calories is 1 stone crab claw?

A serving of stone crab claws, weighing approximately one pound, contains around 200 calories. Each individual claw, regardless of size, contributes about 50 calories. In terms of size, medium stone crab claws generally come in packs of three per pound, while large claws are typically sold in pairs per pound. As for jumbo claws, you can expect to find one claw per pound.

How do you know if crab claws are bad?

Fresh crab meat should not emit strong odors. Typically, it possesses a subtle, sweet scent. However, if you detect a sour, putrid, or acrid smell, it indicates that the crab meat has spoiled and should not be consumed.

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