How to Cook Crab Claws

Crab claws are easy to prepare at home and can be prepared in a variety of ways. Since most frozen crab claws come pre-cooked, you can simply reheat and add some seasoning. Here are a few ways to prepare crab claws:

Table of Contents

Ingredient

For 3-4 servings

1.3 kg of pre-cooked and frozen crab claws
1 tablespoon (15 ml) salt
½ teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) dill
¼ cup (60 ml) unsalted butter

Boil

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Defrost crab claws. Place the crab claws in the refrigerator and wait overnight to thaw slowly.

Although defrosting crab claws in the refrigerator is usually recommended, you can also defrost them by leaving them under cold running water for a few minutes.
Most frozen crab claws are preprocessed. If you want to use unprocessed crab claws, you must buy raw crab.
Cook crab claws immediately after defrosting. Crab claws should only be stored in the refrigerator for about 2 days and should not be removed and frozen.

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Put the water and spices in a large casserole dish. ^{[1] X Research Source} The water must be half full in the casserole. Add salt, garlic powder and cumin and bring to a boil over medium-high heat.

You can also use a cast iron pot instead of a heavy casserole.
Instead of garlic and cumin powder, you can use 2 tablespoons (30 ml) of a seafood marinade or other seasoning of your choice to prepare the crab claws.

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Put the crab legs in the pot. Lower the heat to medium and cook the crab claws for 3-6 minutes.

Open the lid of the casserole when boiling the crab claws.
Crab claws only need to be boiled enough to heat up. Boiling for too long will lose the delicate flavor of the crab meat.
The water must be simmering when boiling the crab claws.

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Eat while warm. Use tongs to remove the crab claws and place on a plate to enjoy immediately.

If you want, you can eat crab claws with melted butter.

Steam

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Defrost crab claws. Place the prepared frozen crab claws in the refrigerator and leave overnight to thaw slowly.

You can defrost crab claws a little faster by leaving them under cold running water for a few minutes.

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Pour water and salt into the steamer. Place about 2 cups (500 ml) of water and 1 tablespoon (15 ml) of salt in a large steamer ^{[2] X Research Source} and bring to a boil over medium to high heat.

You need to add enough water to cover the bottom of the pot but not too much and touch the bottom of the steaming tray.
You can also use the casserole to steam the crabs if you have a steaming tray or bamboo steamer basket that fits over the casserole.

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Place the crab claws on the steaming tray. Arrange the crab claws in an even layer on the steaming tray and place the tray over the pot of boiling water.

It is best to use a steaming tray or a bamboo steamer basket that can be placed in the pot so that the lid can be closed.

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Close the lid and steam. Cover the pot of boiling water and steam the crab claws for about 6 minutes.

Make sure the water is boiling before you cover the pot and set the steaming time.
After steaming, the crab’s claws should smell like cooked .

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Enjoy while warm. Use tongs to remove crab claws from steaming tray and serve with melted butter while still warm.

Grill

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Defrost crab claws. Leave the thawed crab claws in the refrigerator overnight.

Or you can defrost prepared crab claws by running cold water for a few minutes.

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Preheat the oven to 180 degrees C. Prepare a shallow baking tray by filling the bottom with hot water about 3 mm.

Since you will be putting the tray in the oven, it is better to use hot water than cold or cold water. The hot water will be closer to the temperature inside the oven. If using cold water, you will need to wait a few more minutes for the water to get hot enough inside the baking tray.

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Put the crab claws on the tray. Place the crab claws in a single layer in the water.

After placing the crab claws on the tray, cover the baking tray with foil.
Put water in the tray before or after placing the crab claws in.

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Bake until cooked through, be sure to flip the claws once while baking. The crab legs only need to bake for about 7-10 minutes.

Although it is not necessary, if you turn the crab legs after baking for 4 minutes, it will help the crab legs cook more evenly. Just make sure you cover the baking tray with foil before putting it back in the oven.

Tunnel

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Defrost and rinse crab claws. The best way to defrost crab claws is to refrigerate, cover and leave overnight.

Or you can defrost the crab claws under cold running water for a few minutes. This way, you can both remove rocks or slime from the crab’s claws. Use paper towels to pat dry before cooking.

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Put the crab in the casserole. ^{[3] X Research Source} Arrange crab claws in an even layer and fill with water to cover.

If you have a lot of crab claws, you will probably have to layer them, but make sure to arrange them evenly.
Using an oval casserole will make it easier to stack the crab legs than using a round pot.
You just need to add water just to cover the crab claws. Too little or too much water will cause the claws to be too dry or not hot enough.

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Mix butter, cumin and garlic. Place melted butter in a small bowl and mix with garlic powder and cumin.

If you prefer a stronger garlic smell, you can use 4 minced garlic cloves instead of the pre-ground garlic powder.
Because the crab claws are being stewed slowly, the seasoning will easily penetrate deep into the thick shell of the crab claws and create a delicious taste for the meat inside.

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Put butter in crab claws. Pour the melted butter mixture over the crab claws in the casserole.

Try to cover the crabs with butter as much as possible. You can stir to coat the crab legs with more butter, but this step is not necessary.

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Stew with high flame for 4 hours. Cover the pot and simmer the crab claws until steaming hot and the crab meat is almost tender inside the shell.

If you don’t have time to defrost the crab legs and have to stew them while they’re frozen, the stew time should be 30 minutes more.

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Enjoy while hot. Use tongs to remove the crab from the casserole. Put the crab on a plate and enjoy while it’s still hot.

If you want, you can serve the crab claws with a little melted butter or lemon juice.

Baked

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Defrost crab claws. The fastest way to defrost crab claws is to place them under cold running water for a few minutes.

The following defrosting method will take longer. That is, put the crab claws in the refrigerator and let them defrost for about 8 hours or overnight.
Although you can use the microwave to cook crab claws, it should not be used for defrosting purposes.

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Place the crab claws in a container (microwave type). ^{[4] X Research Source} Place crab claws in container and layer as thin as possible.

If the crab claws are too large and cannot be laid in a single layer, you can bake them in batches. Or you can layer it, but if so, when you microwave it, you’ll need to flip the fork once or twice to get the crab claws to cook evenly.
Glass dishes with lids are best, but using microwaveable containers is fine.

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Put water in. Add 15 ml of warm or hot water to each 225 grams of crab claws in the pot.

When processing 1.3 kg of crab claws, you will need to add 180 ml of water.
Using warm or hot water is better than cold water.

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Bake in the microwave on Full Power (Max). For each 225 gr of crab claws you need to bake in the oven for 3-4 minutes.

For 1.3 kg of crab legs, you need to bake the oven at Full Power for 18-24 minutes.
You need to rotate or move the crab claws during the baking process so that the crab legs are cooked evenly.

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Enjoy while warm. Enjoy grilled crab claws while still hot, served with melted butter or lemon juice (if desired).

Advice

Prepared crab claws can be eaten cold. Thaw crab claws at room temperature to make a salad with crab meat or to serve with melted butter or Hplandaise sauce (including butter, eggs and cooking oil).

Things you need

Shallow plate
Large casserole or cast iron pot
Autoclaves
Steaming tray or bamboo steamer basket
Shallow baking tray
Silver paper
Boiling pot
Microwave dish
Food tongs
Flat disc