Look at these gorgeous plump stone crab claws in a homemade buttery cilantro sauce, what a great seafood dinner this is! I just can’t get enough of this stuff… Are you a fan of crab meat?
I don’t often cook with crab or stone crab claws.
Because I can’t find crab that easily around here. And then if there is any crab available at all, it is quite an expensive treat. However if I see a bargain and crab on sale I definitely go for it because I just love crab meat!
Do you know how to crack stone crab claws?
Well, who doesn’t?!
And no, I am definitely not talking about those fake orange and white crab sticks and stuff, that also goes by the name of surimi. No thanks. So one fine day I stumbled upon these frozen stone crab claws in my supermarket.
Stone crab claws how to cook them?
I know, that is definitely not the best of the best but it will do.
And because they were on sale for a very sweet price, I bought a whole bunch of stone crab claws.
My oh my, I have quite a few recipe ideas for these lovely stone crab claws!
Are you a fan of crab meat?
I once bought a tin of crab. And I was utterly disappointed. I bought the best canned crab meat that I could find, and still I thought it was horrendous.
Metal taste, gritty texture.
What a disappointment.
I would rather wait until I find fresh crab and pay a fortune for it.
Recipe for Stone Crab Claws with Cilantro Butter & Old Bay
Well it probably goes without saying that you can also use fresh crab claws.
Just boil them just a tad longer (you can find clear instructions in the recipe below).
The only stone crab claws near me that I can find are frozen. No fresh ones around. So I just added the frozen claws to the seasoned water and then basically let the crab thaw and poach in it for a couple of minutes.
That is all it needs.
OK, so next up is that lush butter sauce to go with the crab meat.
How to crack stone crab claws?
With the back of a chef’s knife blade!
But don’t smash them to pulp.
So I was first thinking of making some sort of green curry sauce.
But in the end I kept it quite natural because that stone crab flavor is pretty subtle and perfectly fine. No need to add very strong flavors to it. Butter and Old Bay seasoning go into my stone crab claws sauce.
Yes, the Old Bay seasoning is a great match for this crab recipe!
I got it from an American friend who told me it tastes just great in combination with seafood. Spot on, I love it flavor!
Do you love crab and Old Bay seasoning?
Classic Old Bay Seasoning
Then you should also check out my Thai seafood and crab claw curry!
Or how about my prawns with celery and Old Bay seasoning…
Let’s do some stone crab claws cooking!
Best Cilantro Butter Stone Crab Claws Recipe
Plump stone crab claws in cilantro butter, ready for a great seafood dinner?
- 8 stone crab claws (fresh or frozen)
- 1 tbsp Old Bay seasoning
- 2 tbsp unsalted butter
- a handful fresh cilantro chopped
- 2 bay leaves
- 1 garlic clove peeled
- garlic powder
- 2 handfuls ice cubes
Fill a high pan with water and add 2 teaspoons of Old Bay seasoning, garlic and bay leaves. Also season with a dash of pepper and salt.
Place the pan over high heat until boiling. Then add the crab claws.
Then lower the heat and boil the claws: 8 minutes if they are fresh, 5 minutes if frozen. In the meantime prepare an ice bath: fill a bowl with cold water and add the ice cubes. Then place this in the fridge. Once the crab is boiled, take the pan off the heat and transfer the claws using a slotted spoon to the ice bath.
Let the claws chill for 5 minutes, then drain them. Then open the claws by gently tapping on the claw with the back of a knife blade, turning the claw until it cracks open.
Do the same with the crab knuckles.
Open up the remaining claws.
Add the butter to a large non-stick pan and place it over medium heat until melted. Season with pepper, salt, garlic powder and Old Bay seasoning. Then add the chopped cilantro.
Stir well and then add the crab.
Don't stir it but let it warm through for about 7 minutes. Drizzle regularly with the cilantro butter. Then check the seasoning and add extra pepper, salt or Old Bay seasoning to taste. Then divide the crab over 2 plates and drizzle with the remaining butter sauce. Serve hot.
Easy Crab Recipes
Now you know how to eat stone crab claws!
So what are a couple of your most favorite crab dishes?
Oh I want to start this right off with a delicacy: crab cakes! What a treat they are. Crab cakes are a delicious starter and lunch meal. I have never made crab cakes before, I always make fish cakes which are not bad either. But I do prefer a good crab cake though if I can be honest.
Maybe that is what I could make with the rest of those stone crab claws that I bought.
Another lovely crab recipe is crab spaghetti.
And nope, not with a heavy cream or cheese sauce for me.
But light and rather mediterranean. With lovely chunks of cooked crab meat, olive oil, fresh tomatoes and thyme. And a good dash of freshly cracked black peppercorns. Another perfect sauce for stone crab claws.
What an excellent pasta and seafood dinner.
As much as I like to keep my dishes with crab meat subtle in flavor, I do like a good and spicy crab curry as well. I once tasted this classic Singapore chilli crab. What a treat that was!
So what is your favorite way to prepare or eat crab?
Leave a comment below!
Easy Thai Style Recipe For Crab Salad
Here is my fresh and crisp recipe for crab salad!
It is a lighter Thai version without the usual mayonnaise in it! This is the perfect lunch treat for a hot summer’s day…
So what do you think of when you hear crab salad?
Crab salad is actually a mayo spread where I come from. And let’s be totally honest, you won’t find a speck of crab meat in it.
Only some shredded surimi sticks, grated carrot and loads of mayonnaise. That is how most people like their crab salad in Belgium!
Lots of salad, no crab.
Mayo Crab Salad
Not me, I am not a fan of surimi to be very honest. I do appreciate it in a Japanese soup from time to time. But other than that, not a chance.
Besides, there is a much lighter version that I do love.
I tasted this dish in Thailand a couple of years ago. There is one thing that struck me the most the more I learned about Thai cuisine and gastronomy. Celery is a very important ingredient.
I mean it is really everywhere!
Easy Thai Style Recipe For Crab Salad
Who would have thought.
Fresh celery is a popular vegetable in Thailand.
And I also thought that cilantro was the king of Thai flavors. Another thing that I learned there. I have to say that I tasted much more mint than cilantro in the dishes that I ordered in Thailand.
Don’t get me wrong here: cilantro is very important in cooking.
Mint & Cilantro
But not as much as I thought it would be.
I used both celery and cilantro for this spicy recipe for crab salad. Because they both work extremely well together.
The other ingredients are very simple.
Here are the main components that make this dish so outstanding. The crunch of the fresh celery, the subtle flavor and softness of the crab meat and the sourness of the lime juice.
You can replace the fresh crab by prawns, squid, lobster or even canned tuna if you like.
Easy Thai Style Recipe For Crab Salad
- 4,5 oz cooked crab meat (125 g), fresh or canned
- 1 medium fresh tomato sliced
- ½ small sweet onion sliced
- 2 stalks fresh celery
- a handful celery leaves
- 1 tbsp red chili chopped
- 1 tbsp lime juice
- 2 tbsp fresh cilantro chopped
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- ½ tsp palm sugar
1) Cut the celery into 2-inch pieces and slice them lengthwise.
2) Combine the fresh crab meat, sliced tomato, onion, celery, celery leaves, chopped cilantro and red chili. Toss and mix the salad well using your hands.
3) Combine the lime juice, fish sauce, soy sauce and (palm) sugar and stir until the sugar has dissolved. Pour this over the crab salad and toss well.
4) Serve cold.