If claws are frozen, thaw overnight in the refrigerator or place sealed in cold water for 30–60 minutes until pliable. Rinse claws under cold water and pat dry. Using kitchen shears or a sharp knife, score the underside of the shell (the soft belly side) lengthwise about 1/2" deep to help the heat penetrate and make cracking easier after cooking.

Season the water

In a large pot, combine 8 cups water with 1 tablespoon kosher salt and 1 teaspoon Old Bay (or seafood seasoning). Bring to a rolling boil over high heat.

Cook the claws

Once the water is boiling, reduce to a brisk simmer and add the crab claws carefully. Return to a gentle boil and cook for 4–6 minutes for pre-cooked supermarket thawed claws (or 6–8 minutes for raw claws). The shells will turn bright red/orange and meat will be opaque and firm. Avoid overcooking to keep meat tender.

Shock and rest

Using tongs, transfer claws to a bowl of ice water for 1 minute to stop cooking and set texture (optional for serving cold). Otherwise, place on a rack to drain briefly and let rest 2 minutes before finishing.

Make garlic herb butter

While claws rest, melt 6 tablespoons unsalted butter with 1 tablespoon olive oil in a small saucepan over low heat. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 2 tablespoons lemon juice, 2 tablespoons chopped parsley, 1 teaspoon freshly ground black pepper (or to taste), and an additional pinch of salt if needed.

Finish and serve

Arrange claws on a platter. Either toss the warm claws briefly in half of the garlic herb butter to lightly glaze (use tongs so shells stay intact) or keep the butter separate as a dipping sauce. Serve immediately with lemon wedges and remaining butter in a small bowl for dipping. Provide nutcracker or crab cracker and small fork for guests.

Optional Dipping Sauces

Spicy mayo dipping sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard and 1 teaspoon hot sauce. Taste and adjust heat or acidity with extra lemon juice or hot sauce as desired. Chill briefly if serving cold.

Clarified/herb butter

Melt 4 tablespoons butter in a small saucepan, skim any foam if desired to clarify, stir in 1/2 teaspoon minced garlic and a pinch of salt, warm gently for 30 seconds, then stir in a teaspoon chopped parsley. Pour into a small warmed serving bowl.