Cooking Crab Claws
This year’s Snow Crab Claws have been a bit hit! We have received so many questions about serving size and preparation, we wanted to provide some information to help you prepare them!
There are generally 12-16 medium sized claws per pound of our Snow Crab Claws. If you are serving them as an appetizer, we suggest budgeting a half pound per “equivalent adult” (i.e. – 2 small children = 1 equivalent adult or 1 Nebraska lineman = 2 equivalent adults). If you are serving them as the main course, we suggest budgeting one pound per equivalent adult.
Our Crab Claws are sold frozen, but are already fully cooked. Whether you are serving them chilled or warmed, you’ll want to defrost them overnight in the fridge, and set them out about a half hour prior to cooking.
The most popular method for cooking is to boil or steam for 3-4 minutes. Remember, they are fully cooked already, so trust the 3-4 minutes as you don’t want to overcook the delicate meat. Fill a suitable-sized pot about half full of water and add a pinch of salt. Bring the water to a boil and be sure to use tongs to carefully place the claws into the boiling water.
Next, you can preheat your oven to 350 and cook them for 10 -12 minutes. Again, be careful here, and take note that your oven may have hot spots, and be sure to let the oven warm back up to temperature prior to adding the next batch in.
Crab claws can be served chilled. It is recommended to place them on ice so they keep cool, and serve with Surf & Turf’s Fresh House-made Cocktail Sauce and garnish with lemon wedges.
To serve warm, keep clarified butter warm on the stove, and dish out at the time of serving, as it is key in hitting your mouth at the right temperature. Garnish with lemon wedges here as well.
Hope this helps! Happy Holidays from all of us at Surf & Turf!