Boiled Crab Claws
Boiled crab claws need very little beyond a big pot, a well-seasoned broth and a good nutcracker. Raw claws take 10 minutes in boiling water flavoured with lemon, parsley and bay, and the sweet white meat comes out of the shell in generous pieces. Serve them warm with melted butter and lemon wedges for a relaxed seafood supper for two.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 2
- Per serving
- 125kcal
Seasoning the pot for boiled crab claws
Crab meat is naturally sweet, and the cooking water does the seasoning. Salt is the most important part: the water should taste noticeably salty, a bit like the sea. Lemon, parsley stalks, a bay leaf and a few peppercorns add a gentle background flavour without hiding the crab.
Check the pack before you buy. Many crab claws sold in the UK are already cooked, and those only need warming. Raw claws take 10 minutes. Whichever you have, crab is a shellfish allergen, so keep it away from anyone with a shellfish allergy.
Boiled crab claws, step by step
Tap a time to start a timer.
- Rinse the claws Rinse the claws under cold running water to remove any grit. Slice half the lemon and cut the rest into wedges.
- Season the pot Fill a large pot with the water. Add the salt, lemon slices, parsley stalks, bay leaf and peppercorns, and bring to a rolling boil, which takes about .
- Boil the claws Lower the claws into the water, let it come back to the boil, then cook for . They are ready when the shells are bright orange-red and the meat is opaque white. Large claws can need up to . Claws that are already cooked only need to warm through.
- Drain and rest Lift the claws into a colander and leave them to drain for , until cool enough to handle.
- Crack and serve Crack the shells with crab crackers and pull the meat out in whole pieces with a pick. Serve with the melted butter, lemon wedges, chopped parsley and crusty bread.
Serving and using the meat
Warm boiled crab claws are best with melted butter, lemon wedges and bread to mop up the juices, plus a green salad if you want something fresh. Any meat left in the shell, once picked, is lovely in a crab salad with dill and lemon or stirred through pasta with crab.
Common problems and fixes for Boiled Crab Claws
- The meat is rubbery and dry.
- The claws boiled for too long. Time them from when the water returns to the boil, and take them out as soon as the shells turn bright orange-red.
- The meat tastes bland.
- The cooking water needs enough salt, so do not skimp on it. The salt, lemon and bay in the pot flavour the meat as it cooks, and a squeeze of fresh lemon at the table lifts it further.
- The shells are hard to crack and the meat shatters.
- Crack with steady pressure, close to the joint, rather than hitting hard. Use the crackers on the thickest part and a seafood pick to ease the meat out.
Frequently asked questions about Boiled Crab Claws
How long do you boil crab claws?
Boil raw claws for about 10 minutes (up to 12 for very large ones). Cooked claws only need 4 minutes in simmering water to heat through.
Can you serve boiled crab claws cold?
Yes. Cool them in a bowl of ice water for 10 minutes, drain them and chill in the fridge. Eat them within 2 days.
How do you know crab claws are cooked?
The shell turns bright orange-red and the meat is opaque white all the way through, with no translucent patches. Crab must always be cooked thoroughly.
Can you cook crab claws from frozen?
Thaw them fully in the fridge overnight first. Cooking from frozen makes the outside overcook before the middle is done.
How did you like the recipe?
4.8 / 5 · 42 ratings
