Q&A for How to Cook Stone Crab Claws

If you want to boil them, it only takes 5 minutes to cook the claws. Fill a pot with water and bring it to a boil. Remove the pot from the heat and let the water stop bubbling. Then submerge the claws in the water for 5 minutes, until they turn bright red. To steam the claws boil (2 in (5.1 cm) of water in a large pot or saucepan. Place a steamer basket or strainer in the pot, place the claws in the strainer, and cover the pot. Let them steam for 5-10 minutes, then take them out with a pair of tongs.

You can tell if they're fully cooked by inspecting the shell. If they're bright red, then the meat inside is likely fully cooked. To be extra sure, crack the claws open. Take a pair of crab crackers and crack open the middle of the claw. If the meat is white, then it's good to go. If the meat is transluscent, cook it for another minute or so until it turns white.

Start by preheating your oven to 350 °F (177 °C). Lay the claws flat in a large, shallow pan. Add about 1⁄2 c (0.12 l) of water, or enough to cover the bottom of the pan. The water should not be boiling hot. Cover the pan with aluminum foil. Bake the crab for 8 to 10 minutes and then take the pan out of the oven. You can serve the claws immediately or let them cool down.

It's best to break the claws after you boil them---if you break them beforehand, some of the flavor of the crab can be lost in the water.