This recipe for Steamed Stone Crab Claws with Butter features succulent claws that are steamed to perfection and served alongside a flavorful butter sauce. It’s quick, simple, and melt-in-your-mouth delicious, making for the perfect appetizer or main course.
When I’m craving seafood, crabs are often the first things on my mind. From crab cakes to crab claws, I just can’t seem to get enough of the rich and flaky meat. There are a lot of delicious crabs out there to choose from, but stone crabs have always been one of my all-time favorites.
They’re incredibly tasty, but it’s more than that. Stone crabs tend to be a bit harder to find and are more expensive than many other types of crabs, so I don’t have them very often. When I do, it’s not only a delicacy, but an absolute treat. If I’m shopping for stone crab claws, I’m either in a really good mood or it’s a special occasion.
These Steamed Stone Crab Claws with Butter make for the ultimate way to treat yourself. Whether you’re hosting a dinner party, celebrating with the family, or just looking to switch it up with an incredible meal, this recipe is a guaranteed crowd pleaser.
What You’ll Need to Cook Delicious Stone Crab Claws
This rich and flavorful recipe comes together in just a few minutes and with only a few star ingredients. To bring this steamed stone crab recipe to life, you will need:
- Stone crab claws. Meaty, succulent, and beyond tender—need I say more? These delicious claws are the stars of the show.
- Butter. A classic pairing for crab because it complements the rich flavors of the meat and amplifies them. You can use any kind of butter you prefer.
- Parsley. Fresh herbs like parsley brighten up all the flavors of the dish and add a beautiful pop of color. You can sub this out for fresh cilantro if you’d like.
- Lemon. Used for serving, the acidity in the lemon works with the parsley to brighten up the rich flavors in the dish.
- Old Bay seasoning. Optional for added flavor, Old Bay seasoning is a flavorful spice blend that is often paired with crab.
How to Make Steamed Stone Crab Claws with Butter
This incredible recipe is tasty, quick, and comes together in just 4 easy steps:
Step 1: Prepare the crabs. Start out by washing your stone crab claws to remove any dirt and debris that may be stuck to them. Once you’ve done this, place the claws into a steamer basket over a pot of boiling water.
Step 2: Steam the crabs. Once you’ve got the crab claws in the steamer basket, cover and steam them for 5 minutes, or until they’ve been heated all the way through.
Step 3: Make your butter sauce. While the claws are steaming, melt the butter in a small pan. Once it’s fully melted, mix in the fresh parsley and Old Bay seasoning, then transfer the mixture to a small bowl for serving.
Step 4: Serve and enjoy. Once the crab claws have finished steaming, use tongs to transfer them to a serving dish. Serve alongside your butter mixture and fresh lemon wedges.
- Stone crab claws are delicious when warm, but they are also often served chilled. To serve this dish chilled, transfer the claws directly from the steamer basket to an ice bath and allow them to cool for 5 minutes before serving.
- To change up the flavors, you can use fresh cilantro instead of fresh parsley. If you don’t have any fresh herbs on hand, I would recommend leaving this ingredient out altogether rather than using dried herbs.
- Side dishes that pair wonderfully with this dish include roasted or grilled potatoes, cooked vegetables, salads, biscuits, and corn on the cob.
- The Old Bay seasoning is completely optional, so feel free to leave it out if you prefer to let the crab meat shine with simpler flavors.
- If you’re a spicy food lover, feel free to add a dash of cayenne powder to the butter mixture or serve the dish alongside your favorite hot sauce.
What Are Stone Crabs?
Widely used in the seafood industry, stone crabs are characterized by the shiny black tips on their claws and their rich, slightly sweet flavor. Native to the western Atlantic and especially in south Florida, these crabs are found along seashores burrowed under shells and rocks.
By law, stone crabs must be sustainably caught by removing just one claw per crab and then returned to the ocean. They have the ability to regenerate their claws, typically within around 12 to 18 months.
Fishermen are only allowed to harvest stone crabs between October and May, in an effort to keep the population from dying out. Because of the delicate harvesting process and short crabbing season, stone crabs tend to be on the pricier side. However, the succulent flavors and abundance of tender meat in the claws makes them well worth the price tag.
If you’re looking for a delicious and luxurious crab to impress your friends with, stone crabs are the way to go.
- 8 stone crab claws
- 4 tablespoons of butter, melted
- 1 lemon, cut into wedges
- 1 teaspoon of fresh parsley, chopped
- ½ teaspoon of Old Bay seasoning (optional)
- Start by washing your uncracked stone crab claws, then place them into a steamer basket over a pot of boiling water.
- Cover and steam the claws for 5 minutes, or until heated all the way through.
- While the claws are steaming, melt your butter in a small pan. Once it’s melted, mix in fresh parsley and Old Bay seasoning, then transfer to a small bowl for serving.
- Remove the claws from the steamer with tongs and serve with butter mixture and fresh lemon wedges.