5 Minute Steamed Stone Crab Claws
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Stone crab claws are a delicious and fun to eat with friends and family. And even better, they are super easy to prepare. In 5 minutes flat these babies will be steamed to perfection and ready to crack open and dip in some clarified butter!
Finally Stone Crab Season!
Oh hey! Sorry for the brief hiatus while I was playing in Costa Rica. I had a lot of piña coladas to drink and a lot of fish to catch, so I was pretty busy. 😉
I’m back in the good ole USA now. And did you know it’s stone crab season here?? Florida stone crab season goes through May, so get ’em now while you can! If you live on the West Coast though, the season in California is year-round.
Why stone crab claws are a sustainable seafood choice
Stone crab claws are harvested from stone crabs and the crabs are able to regrow their claws after they are released back into the water. This makes stone crab claws a very sustainable seafood. How cool is that?
Ingredients to make steamed stone crab claws
- 3 lbs stone crab claws
- 4 Tbsp clarified grass-fed butter or ghee, melted
- Lemon wedges for serving, optional
How to steam stone crab claws
STEP 1
Make sure claws are free of debris and dirt. Rinse under cool running water if necessary.
STEP 2
Place a steaming basket in a large pot.
STEP 3
Fill with about an inch of water. Make sure the water is below the level of the steaming basket.
STEP 4
Cover the pot with a lid and bring the water to a boil over high heat.
STEP 5
Once the water is boiling, quickly place the claws in the pot and replace the cover.
STEP 6
Let the claws steam for 5 minutes.
STEP 7
Promptly remove using the steaming basket or tongs.
STEP 8
Serve with clarified butter or melted ghee.
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5 Minute Steamed Stone Crab Claws
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Ingredients
- 3 lbs stone crab claws
- 4 Tbsp clarified grass-fed butter or ghee melted
- Lemon wedges for serving optional
Instructions
- Make sure claws are free of debris and dirt. Rinse under cool running water if necessary.
- Place a steaming basket in a large pot.
- Fill with about an inch of water. Make sure the water is below the level of the steaming basket.
- Cover the pot with a lid and bring the water to a boil over high heat.
- Once the water is boiling, quickly place the claws in the pot and replace the cover.
- Let the claws steam for 5 minutes.
- Promptly remove using the steaming basket or tongs.
- Serve with clarified butter or melted ghee.
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Time to get crackin’!
xx Kit
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You say: “This makes stone crab claws a very sustainable seafood. How cool is that?”
Wikipedia says: Mortality rates of 47 percent for doubly declawed and 28 percent for single declawed crabs were evident.[5] In the 2011 season the mortality rates had increased to 62.9 percent and 40.8 percent respectively.[6] In retrospect, 20 percent of landed claws are regrown.[7]
Source: https://en.wikipedia.org/wiki/Florida_stone_crab
SO to answer your question, not cool at all.
FYI, I eat stone crab, but I’m honest with myself and others about the impact.
Hi, Dave! Thanks so much for your comment! I’d like to start by pointing out that I have a Masters degree in Marine Science with a specialty in fisheries policy and sustainable fisheries. The Florida stone crab fishery is, by definition, a sustainable fishery. Sustainable fisheries are those that 1) promote sustainable fish populations that are healthy and successfully reproduce to replenish their numbers, 2) promote general ocean health and do not threaten other species or the ecosystem as a whole, and 3) are effectively managed by policies and regulations. So, irrespective of the claw regrowth and mortality rates, the stone crab fishery is thought to be a sustainable fishery. Year after year, the number of claws able to be harvested in Florida waters is not decreasing and the crabs are able to sufficiently replenish their population. Interestingly enough, that is despite the growing number of traps in place. https://sjrda.stuchalk.domains.unf.edu/files/content/sjrda_464.pdf I do think that the regrowth of the claws and mortality rate is an interesting discussion, but, in general, Wikipedia is not a credible source to be quoting for information if you’re looking to prove your point. If you look into the data you will see that the crabs actually have a much higher probability of survival if the claws are harvested correctly, so as to leave the diaphragm intact. https://myfwc.com/research/saltwater/crustaceans/stone-crabs/about/ When the claws are harvested incorrectly via forced breaks, the crabs essentially bleed to death before they have a chance to regrow their claws during the molting process. It is a shame that some of the crabs do not survive the harvesting process, but it’s better than the whole crab being harvested and killed, right? I’m glad to hear you love to eat stone crab! I hope you give my recipe a try if you get the chance 🙂
Single declawled crabs die at a rate of 40%, only 20% of survivors regrow claws. This information took me 5 seconds to find on Wikipedia.Hardly sustainable. FYI, I eat stone crab; but I’m honest with myself and others about the impact.
I love crab claws and this recipe made it easy to make them at home. Thanks!
Do you suggest using stone crab claws in a low country boil
Hi, Mike! I’ve never tried it! But I think it would be great! They boil up in about the same amount of time as large shrimp (about 3 minutes into boiling water). You could also use king crab legs! I like those better steamed though with lots of butter for dipping 😉
As a native of Florida I want to let you know all stone crab commercially available is already cooked when you buy it. That’s why here in the sunshine state we eat them cold with a mustard based dipping sauce, alla Joe’s Stone Crab in Miami.
Oh interesting! I’ll have to look into that!
Hi Kit, the claws pictured are actually Jonah crab claws and not Stone. I’ve heard it said Jonah claws are a kind of poor man’s stone crab. I like both.
Hi Alan! Oh interesting! I had no idea! Definitely a case of mislabeling at the seafood counter. Which unfortunately I have found to be more common than it should. Thank you for pointing that out! Now I guess I’ve had both too. Honestly I could not tell the difference in taste at all! They are both super delicious!
Hi Kit, I bought some Chilean Rock Crab Claws for a great price, $5.99/lb, prob frozen. Are they similar to FL Stone Crab? They sure look the same. Thanks!
Hi, Terry! That sounds great! I think they should cook the same way, but you may need to adjust the cook time. I just looked it up and looks like the Chilean Rock Crab is slightly smaller than the Stone Crab, so I would probably reduce the cook time to 4.5 minutes. Enjoy!