Claw Bucket Recipe

Thaw if necessary

If using frozen crab, thaw overnight in the refrigerator or under cold running water for 30–60 minutes until pliable.

Trim any excess shell debris and rinse crab clusters under cold water. Keep intact; pre-cooked crab only needs reheating.

In a large stockpot (big enough to hold crab, potatoes and corn), add 4 liters of water. Squeeze the juice of 2 lemons into the pot, then toss in the spent lemon halves.

Add 3 tbs Old Bay (or seafood seasoning), 1 tbs kosher salt, 2 bay leaves, 4 crushed garlic cloves and 1 tbs whole black peppercorns. Bring the pot to a rolling boil over high heat.

Add the baby potatoes to the boiling broth first and cook for 10–12 minutes, until just tender when pierced with a fork.

Add the halved corn cobs and continue boiling 5–6 minutes until corn is heated through and potatoes are fully tender.

Finally, add the pre-cooked crab clusters to the pot and submerge. Heat for 4–6 minutes until hot throughout (do not overcook; crab is pre-cooked). If using raw crab, increase to 8–10 minutes or until internal temperature reaches 145°F/63°C.

Using tongs, remove crab, corn and potatoes to a large colander to drain for 1–2 minutes. Transfer to a serving bucket or large platter lined with paper towels.

While the broth is heating, melt 200 g unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and cook gently 1–2 minutes until fragrant but not browned.

Remove from heat and stir in 2 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tsp hot sauce (optional) and 1/2 tsp salt. Keep warm until serving.

Arrange the 4 crab clusters, corn pieces and potatoes into a large bucket or serving tray (the "Claw Bucket"). Add lemon wedges on the side.

Place small bowls of the warm garlic butter dip alongside for dipping. Provide cocktail napkins, mallets or shell crackers if desired.

To eat: crack claws, dip meat in butter and enjoy with corn and potatoes.