Maine Crab Claws Recipe

Thaw (if frozen)

If using frozen crab claws, place them in the refrigerator overnight or submerge sealed bag in cold water for 20–30 minutes until pliable. Drain and pat dry with paper towels before cooking.

Poach base

In a large pot, combine 4 cups water, 1 teaspoon kosher salt, 1 teaspoon Old Bay seasoning, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat. Do not boil vigorously—use a gentle simmer to keep meat tender.

Poach claws

Add the crab claws to the simmering liquid in a single layer. Reduce heat to maintain a gentle simmer. Poach for 4–6 minutes for thawed claws (6–8 minutes if still slightly icy) until heated through and the shells are fragrant. Internal temperature should reach 145°F (63°C) if you monitor temperature.

Drain

Using tongs, transfer the cooked claws to a large bowl or platter lined with paper towels to drain. Keep warm while you prepare the butter sauce.

In a small saucepan over low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 1–1.5 minutes until fragrant but not browned (browned garlic turns bitter).

Stir in the remaining 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Season the sauce with 1/4 teaspoon kosher salt and a light pinch of freshly ground black pepper. Keep sauce warm on the lowest heat or transfer to a small warmed bowl for serving.

Optional: For drawn butter, clarify melted butter by warming and skimming foam, then pouring off the clear yellow butterfat and discarding milk solids. Keep warm.

Arrange the warm crab claws on a platter. Drizzle some garlic butter over the claws and sprinkle with the remaining 1 tablespoon chopped parsley. Serve immediately with lemon wedges, drawn butter, cocktail sauce, and chopped chives if using.

To eat: crack the shell at the widest part using a nutcracker or seafood cracker, or use kitchen shears to cut along the seam. Remove meat with pick or fork and dip in butter or sauce.

Leftovers: Refrigerate leftover crab meat in an airtight container for up to 2 days. Use in salads, crab cakes, or pasta soon after.