Crab Claws with Lemon Butter Sauce (2024)

FAQs

How do you make lemon butter for crab legs? ›

Melt the butter in the microwave. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab, saving some for dipping.

60 g / 4 tbsp unsalted butter , cut into pieces. 1 tbsp fresh lemon juice. Salt and finely ground pepper.

Clarified Butter - Pacific Seafood.

How many stone crab claws per person can vary. Generally, one claw per person is a good rule. If you order them for a party, you may want to order 2 or 3 pounds per person; if you're having an appetizer, count 2/3 of a pound of claws per person.

Though crab claws differ in texture, color, and taste, they are no less loved than their leg counterparts. Crab claws are especially ideal for diners who prefer a more savory flavor, as they are darker than leg meat—a more pinkish-brown color—and contain more fat and oil.

Overcooked crab meat can become tough and lose its succulent quality. To prevent this, always use a timer and remove the claws from the heat source immediately once the cooking time is up. Plunge them into cold water or let them rest in a colander to stop the cooking process and retain their tenderness.

Rinse and dry the claws, and then keep them in the refrigerator until ready to cook. Cracking stone crab is easier than you think, but your typical “crab cracker” doesn't really work. You can use a hammer, a large knife blade or even the handle of a butter knife to gently tap the shell.

Stone Crab Claws Are Nutrient Dense

These nutrients include various vitamins and minerals such as iron, vitamin B12, and even folate. It also contains zinc, niacin, and selenium. If you are looking for a low-calorie meal rich in protein, then crab meat is a great bet.

What pairs nicely with crab? ›

The “crab butter” you refer to is the yellow-white-greenish substance that is revealed after the large shell has been removed. This is actually a digestive gland known as the hepatopancreas, an equivalent to our liver and pancreas.

The single most important thing to remember is that you must simmer your lemon and butter mixture over low heat, as higher temperatures encourage separation. A low simmer is all you need to gently cook the juice and butter together without the butter curdling.

For boiling or steaming

Don't be shy about adding salt, pepper, lemon juice and lemon rinds, or the classic Old Bay seasoning to your pot before boiling or steaming your crab legs. In fact, if you plan to boil, we'd recommend the proportion of 4 quarts of water to 6 ounces of seasoning.

The simplest approach to cooking crab legs is to boil them. Simply bring a pot of water to a boil and add about four to six legs (depending on size). Make sure to tuck in the legs and bend them, if necessary, so that they're all underwater. Cook for about four to five minutes and enjoy.