Winter in Florida means something completely different than in many other states. Instead of inches of snow and freezing temperatures, the Sunshine State enjoys mild, sunny weather, and one very important culinary tradition: stone crab.

Stone crab is one of the most popular foods that hails from Florida, and the season runs from October 15 through May 1. You might not be able to get over to Florida to harvest some crabs, but many local fish suppliers offer online ordering and shipping.

If you're unsure how to cook frozen stone crab claws, that's okay! With the proper preparation, you can whip up this Florida delicacy in no time. For chefs looking to prepare a delicious meal at home and discover how to cook stone crab properly, read on for more information.

In Florida, stone crab is king. Stone crab claws are featured in restaurants throughout the state, partly because everyone can learn how to cook stone crab claws.

How should you prepare your claws? How can you boil, bake, and grill them? How can you incorporate your claws into recipes, and how can you heat cold claws up?

Answer these questions, and you can make your next seafood meal one to remember. Here is your quick guide on how to cook frozen crab claws.

 

How to Cook Stone Crab Claws

Before you can start cooking frozen stone crab claws, they must first be thawed. Thaw your crab claws in the fridge for 48 hours before cooking, run them under cold water, or thaw them carefully in the microwave.

If you don't want to eat your crab claws immediately after receiving them, the thick shell will protect them for up to six months in your freezer. Frozen stone crab claws typically come fully cooked, making them easy to prepare and impressive to serve.

Whether you eat stone crab claws hot or cold is up to you. If you prefer them cold, simply crack them open and eat them once they are thawed.

If warming is your preference, remember you're just heating them, not cooking. Steam your thawed crab claws for five minutes to thoroughly warm them, then serve alongside melted butter.

Thawing and Defrosting

Never attempt to cook frozen stone crab claws without thawing.. They may not cook evenly, or they may start a fire when exposed to hot oil.

For a slow thaw, defrost your claws in the refrigerator by placing them on a plate or pan for at least 48 hours. For quicker thawing, rinse your frozen stone crab under cold water. Let them dry for 15 minutes, then place them in a bowl of cold water in the fridge for an hour.

Boiling

Boiling is the ideal way to cook stone crab claws. Take a large pot and fill it with three quarts of water. Put the pot over a stove and bring it to a rolling boil.

Add a half-cup of salt, stirring until dissolved. Cook up to six claws at a time. If you have more, cook in batches.

Keep your stove on high until the water returns to a boil. Then, cover the pot and reduce the heat to medium.

The claws will take roughly ten minutes to cook. If they are thick, they may take slightly longer.

You'll know your claws are done by the aroma of the meat. Remove claws with a spider strainer or slotted spoon. If you’re making two batches, you can use the same water to cook your second batch.

Grilling and Baking 

Grilling and baking are great ways to prepare crab claws if you prefer dryer crab meat. Be careful not to burn or overcook.

For grilling, turn your grill on to medium heat (about 325°F). Baste your claws with olive oil, and grill for five minutes on each side.

For baking, preheat your oven to 350°F. Arrange claws in one flat layer on a sheet pan, pour a cup of hot water over them, cover with foil, and bake for ten minutes.

Whether grilling or baking, monitor the claws closely to avoid overheating and losing flavor and texture.  

Cracking Your Stone Crab Claws

Stone crab is called "stone crab" because it is as hard as a rock. You won’t be able to crack your claws in your bare hands without hurting yourself.

Use the back of a thick wooden spoon or a mallet to crack the claws. You don’t need to swing hard; just enough pressure to split the shell.

Peel back the shell and remove the meat. If some meat sticks, loosen it with your fingers.

Frozen Stone Crab Recipes

You can easily incorporate crab meat into different recipes. Here are some examples:

• Crab salad: Mix crab meat with mayonnaise, onion, and seasoning.

• Crab cakes: Combine crab meat, mayonnaise, crackers, and seasoning. Form into patties and pan-fry.

If you want to focus on the claws, you can serve the whole claws with dips and sides. Crab claws work well with side salads and roasted potatoes. When it comes to dips, mustard sauce is a popular option. Combine mustard powder with mayo and steak sauce to make this spicy condiment.

You can also make a cilantro butter out of butter, cilantro, and lime. This makes a Florida-style dip with a citrus kick. 

Reheating Crab Claws

Avoid using the microwave for thawing or initial cooking, but you can carefully reheat crab claws in the microwave.

Arrange cooked claws flat on a microwave-safe dish without stacking. Gently crack the claws open to allow heat penetration and prevent shells from bursting.

Microwave on medium heat for approximately two minutes. Monitor closely and serve immediately.

 

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Best Dipping Sauces for Stone Crab Claws

Whatever you pair with your crab, you're looking to accentuate the flavor of the crab, not overpower it. There are many dipping sauces you can make if you're looking to jazz up your claws.

 

Joe's Mustard Sauce

Modeled after the sauce served at a popular restaurant in Florida, Joe's Mustard Sauce is perfect for hot or cold crab. For this sauce, you will need:

• 1 cup mayonnaise
• 1 T dry mustard
• 2 t Worcestershire sauce
• 1 t A-1 sauce
• 2 T light cream
• Salt

Place the mayo and the mustard in the bowl of an electric mixer, beating it for one minute. Once thoroughly combined, add in your remaining ingredients and beat until creamy and blended. If you want a bit more of a tang, add in up to 1/2 teaspoon more mustard.

 

Brandy Mayonnaise

Brandy Mayonnaise is a tangy sauce that is perfect for your steamed crab claws. The ingredients include:

• 1 cup mayo
• 3 T brandy
• 3 T ketchup
• 2 T sour cream
• 2 t Dijon mustard
• Juice and zest of one lemon
• Salt and pepper to taste

All you need to do is combine the ingredients in a bowl and serve alongside your crab claws. The sweet-and-sour flavors you get from the brandy, sour cream, and ketchup will give your crab legs a kick.

 

Jalapeño Honey Sauce

Want to add even more of a punch to your dipping sauce? Jalapeño Honey Sauce isn't for the faint of heart, but pairs nicely with a delicate stone crab claw. For this sauce, make sure you have the following ingredients on hand:

• 1 T butter
• 3 small seeded and diced jalapeños
• 1/4 cup rum
• 1 cup BBQ sauce
• 1 t cayenne pepper
• 1/4 cup honey

 

Melt your butter in a saucepan over medium heat. Add in the jalapeños and rum, and cook until liquid is reduced by half.

Add your remaining ingredients and simmer over low heat, making sure you stir frequently. The Jalapeño Honey Sauce can be served hot or cold with your crab.

 

Popular Side Dishes for Stone Crab Claws

Prepping and cooking your frozen stone crab claws takes little time, especially if you’re serving them cold. That leaves more time to prepare delicious sides that enhance—not overshadow—the crab.

Potatoes pair perfectly with crab and other types of seafood. A baked potato with garlic butter and sour cream is a classic option that adds richness without competing with the main event.

Steamed or grilled corn on the cob is another go-to for a traditional seafood meal. You can elevate it with spicy butter, or turn it into a corn salad with black beans, jalapeños, red onion, and a light vinaigrette.

Grilled vegetables are also ideal. Try grilling asparagus alongside your corn and finishing it with melted butter. Butter is a recurring theme with stone crab meals for good reason: it enhances their sweet, delicate flavor.

Master the Art of Cooking Frozen Stone Crab Claws

Learning how to prepare frozen stone crab claws is easier than it seems. With a simple thaw, a quick boil, bake, or grill, and the right dips and sides, you can enjoy a restaurant-quality seafood experience at home.

While stone crab claws may be a splurge, they’re perfect for birthdays, anniversaries, or an elevated night in. Ordering from a trusted supplier ensures you get the best product possible.

When you receive your frozen stone crab, you may notice small black spots on the shell. These marks come from Sea Urchin spines when the crab cracks an urchin to eat and are completely harmless.

To enjoy the best, explore George Stone Crab’s online shop and place your order today.

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