What are stone crab claws?

Stone crab claws are the claws of the stone crab, a type of crab found in the western Atlantic Ocean and Gulf of Mexico. They have large, meaty claws, which are considered a delicacy.

How many stone crab claws are in a pound?

Florida crab claws come in a variety of sizes, so the number of claws per pound will vary. As a rule, medium claws offer 7-8 claws per pound, large claws will give you 4-5 claws per pound and you'll get three jumbo claws per pound.

How many crab claws per person?

For a main course, plan on 1-1 1/2 pounds of crab claws per person, which will yield 3-5 ounces of crab meat. For an appetizer course, about 3/4 of a pound should do the trick.

How to cook stone crab claws?

After catching the crab, claws are boiled or steamed, then chilled. Serve the meat cold with a creamy mustard dipping sauce.

Are stone crab claws available year-round?

No, stone crab claws are not available year-round. The harvesting season typically runs from October to May, with the peak availability in the winter months.

When is stone crab season?

If you're looking for Florida stone crabs, stone crab season runs from October to May in the United States. Jonah Crabs are a great alternative to fresh stone crab claws, and less pricey. While stone crabs in the US are mostly found in Florida, the Gulf Coast region and up to Georgia, Jonah crabs hang out in the Atlantic from North Carolina up to Maine. In Portugal, gorgeous brown crabs (pictured in this recipe) can be purchased year round, but the main fishing season is July through November. Remember, the availability of crab claws will vary depending on your location and the season, so it's always best to check with your local seafood market for the best options for your dinner party or date night at home!

How to crack stone crab claws?

Cracking stone crab claws can be a bit challenging, but with the right technique and tools, you can enjoy the delicious crab meat inside with minimal headache getting through those hard shells. Here's my best tips on the how to crack crab claws: - A mallet is a good option, when applied with gentle force. For stone crabs, you can find industrial crab crackers that will help get through those tough shells with ease. - My setup involves a wooden mallet and a dish towel, which protects my hands from any shell fragments or sharp edges, and helps soak up any liquid. - The goal is to whack the shell firmly, but without shattering the claw shell, which creates tiny shards that are difficult to pick out of the meat. So hit the claw until cracked, then after you hear the crack,pull apart the shell to access the claw meat.

What to serve with crab claws?

I think of a crab claw dinner like I do a lobster dinner and pair it with Baked Fries and Savory Slaw or go upscale with Au Gratin Potatoes and Mediterranean Tossed Salad . Check out my 16 Best Side Dishes to Serve with Crab Claws next!

How to store crab claws?

Keep your cooked crab claws in the coldest part of your refrigerator and use within 2 days of purchase.

How long does cooked crab last in the refrigerator?

Refrigerate crab quickly after cooking and it will last in the coldest part of the refrigerator for 3-4 days.

Crab Claws with Creamy Garlic Mustard Sauce

Ingredients

Scale

3 pounds crab claws

1/2 cup mayonnaise

1 large garlic clove, grated

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice, plus wedges, for serving

2 teaspoons hot sauce

Chives, diced for garnish

Pinch of salt and black pepper

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Instructions

Begin by making the creamy garlic mustard sauce. Combine mayo, grated garlic, Dijon, Worcestershire, lemon juice and hot sauce in a small mixing bowl. Taste and add salt and pepper. Refrigerate until serving (the garlic will continue to develop!)
Prepare claws for serving by cleaning the shells under cold running water.To serve chilled crab claws, wrap a claw in a tea towel and use a wooden mallet (or back of a large spoon) to crack the shell in multiple places. This will allow you to remove the shell without breaking up the claw meat. Repeat with all claws.
Serve over ice or chilled on a platter with lemon wedges and chives for garnish.

Notes

Use stone crab if you can find them! Jonah crab claws or brown crab claws are great options, as well.

Prep Time: 15
Category: Easy Recipes
Method: No cook
Cuisine: American