How to Cook Raw Stone Crab Claws

Stone crab claws are harvested off the coast of Florida.

Stone crab claws can be used to make a wide variety of dishes. The most common dish, however, is to boil the claws and serve them with a dipping sauce of butter and lemon. These popular crustaceans -- available frozen or fresh -- are only commercially harvested in Florida, even though they can be found in the Gulf of Mexico and waters off of North Carolina. Due to the relatively short fishing season and the high demand for these crabs, and the fact that only one claw per crab can be harvested, finding them available for purchase year-round can be difficult.

Things You'll Need

• Pot
• Water
• Crab claws

Instructions

1. Fill a pot 3/4 full with water and place it on the stove top.

2. Turn the burner to high and bring the water to a rolling boil.

3. Add the claws to the boiling water and boil them for seven to eight minutes.

4. Turn off the stove burner and remove the pot from the stove surface. Drain the water, and rinse the claws in cold water. Rinsing in cold water not only cools the claws but helps the meat to separate from the claw, allowing for easier extraction.

Tips & Warnings

• Use a small hammer or nutcracker to break the claws for serving.

• Place the claws in boiling water carefully to avoid burning yourself.

References

• Florida Food Fare by Jean Meadows; Sarasota County Extension Agent
• Florida Seafood Recipes: Bureau of Seafood and Aquaculture Marketing
• Texas Parks and Wildlife: Stone Crab