Posts Tagged → Frozen Crab Claws
How To Cook Stone Crab Claws
Cooking stone crab claws is different than cooking other crabs because they are not harvested whole. Stone crab claws are cooked faster to prevent the meat from sticking to the inside of the crab shell. You can find stone crab in the market which has already been cooked and just needs heating up before serving. Alternatively, the crab claws can also be eaten cold.
Stone crab claws are normally found fresh at markets. This is because when it frozen, the meat sticks to the inside of the crab shell, making it difficult to pull out without tearing. For cooking Frozen Crab Claws
, follow these steps:
Step1: Add cup salt with 3 qt. water in a large saucepan. Heat the water to a rolling boil, and add some stone crab claws
Step2: When the water is brought back to a boil, cover the saucepan. Reduce the heat to medium then allow it to simmer for about 10 to 12 minutes.
Step 3: Now remove the saucepan from heat, drain all of the water out. Rinse each of the stone crab claws with cold water for 1or 2 minute each.
Step 4: Lastly, use a crab cracker to open each stone crab claw, and use a crab fork to remove the meat from inside. Try to be careful not to rip or shred the meat while removing.