Crab Claws
User Reviews
5
10 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
18 mins
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Servings
4
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Calories
389 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian, South American, American
Crab Claws
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Crab Claws are a seafood delight that's succulent and delicious! While pricey to order, and sometimes messy to eat at restaurants, this homemade version is much tastier and fuss free! Today's Jonah Crab Claws are cooked in 20 minutes with just a handful of ingredients-so you NEED to try them!
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Ingredients
Crab Claws
- 2 lb Jonah crab claws Defrosted
Chilli Garlic Sauce
- 3 Tablespoons butter unsalted
- 3 garlic minced, cloves
- 2 cups sweet chilli sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro minced
- lime juice of 1
- 2 Chili pepper sliced (optional, fresh
Serve:
- lime extra wedges
- Chili pepper for spice
- bread for dunking in the sauce
Notes
- Make sure you know the type of crab claws before buying as some are sold cooked, while others are not.
- The different types are listed below.
- If cooking the crab claws on the stove or the oven, it's optimal to defrost them, but not essential.
- You'll add extra cooking time to the frozen crab claws, while observing the amount of liquid.
- You can swap the chilli sauce for BBQ sauce or remove it all together and cook the crab claws in butter and garlic only.
- Leftovers: Store them in an air tight container in the fridge for up to 6 days.
- Reheat: It's best to reheat in a small pot over medium low heat adding 1 tablespoon extra sauce for 5-7 minutes. You can alternatively use the microwave as well.
- To Freeze: once cooled down after cooking, you can freeze crab claws for up to 3 months well wrapped. Thaw before reheating.
- Jonah Crab Claws. The ones we used today, they are similar to the famous Dungeness crav, but they're larger in size. The meat is usually flakier than stone crabs, it's just as tasty and sweet, but less pricey.
- Stone: A pricier crab and considered more delicate, has more tender meat, super juicy and tasty.
- King: The largest in size, most expensive in taste with a firm texture and same sweet taste.
- Snow: Smaller than the king size, but has the same firm texture.
- Dungeness : In between the sizes and has a firm texture with a sweet tone.
- Make sure you choose fresh, and if frozen make sure you know the source. This will ensure sustainability so always check about the fishing practice too. Also be mindful of the different size depending on how you're cooking/serving the crab claws. They should have a sweet and delicate flavor.
- You can cook them on the stove, oven, boil or steam them. I prefer the two methods shared above in this recipe.
- They should have a clean ocean like smell, and have bright colors with intact shells.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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