Step 1
To preserve freshness, if your crab claws come in a plastic bag, immediately remove them. The bags will not allow the claws to "breathe" and will shorten their freshness time. Rinse the claws in cold running water and dry gently but thoroughly with a towel. Place in a bowl and cover with the towel. Store in the refrigerator at under 40 degrees. If you follow these instructions your crab claws should keep for up to 2-3 days, but are best used as soon as possible.
Step 2
To Steam: When you are ready to cook your claws, fill the bottom of a large stock pot with an inch or 2 of water. Add a few teaspoons of Old Bay to your taste or if you don't like it a teaspoon or 2 of salt will do. Bring water to a boil. When water is boiling add your crab claws. If you have a basket for your pot, use it. It will make removal of the claws much easier. If not, you can remove them with a large slotted spoon when cooking is completed. Bring claws to a boil again and boil (steam) for 5 minutes. Remove claws, serve with melted butter and lemon or lime wedges for squeezing over the meat...or with the classic Mustard sauce which is how they eat it in Florida.
Step 3
To Bake: When baking it is best to crack the claws before cooking. Place the claws on a metal baking sheet and cover with a clean towel. Take a mallet and hit each claw to break the shell. Once all claws are cracked, place the sheet into an oven that is pre heated to 350 degrees. Bake for 6-10 minutes until well heated through. As with steamed claws ... these are great with melted butter and lemon or lime wedges for squeezing, as well as the traditional mustard sauce recipe below!
Step 4
Classic Mustard Sauce: Combine all ingredients for mustard sauce and mix together with a whisk until well blended. Adding wet ingredients slowly to the dry while whisking works well. Chill and serve with cooked stone crab claws. ENJOY!
