Fermented black beans give this Crab Claws in Black Bean Sauce great flavor. Add veggies…
Enjoy the sweet, meaty, and succulent flesh of these quick and easy Boiled Crab Claws. Takes only a few minutes to prepare.
I seldom if ever see fresh crabs being sold at the grocery stores. Most crabs here come in the form of precooked crab legs. All you have to do is to reheat and serve them. I know that is not the best but we have to work with what is available. As long as you do not “overcooked” them, they are actually quite juicy and succulent.
Precooked Crab legs
In this very easy recipe, I separated the claws from the legs which I used in a different recipe. Then, I basically reheated the thawed crab claws in salted water for just 3 minutes. You can also steam them for 5 minutes instead, whichever is more convenient. However, if you choose to steam the crab claws, they will not be salted.
If you are able to get fresh crab claws, you will need to boil them for 8 to 10 minutes until they turn a bright orange color. Fresh crab claws will need to be steamed for around 15 minutes.
Similar Tools Used in Making These Boiled Crab Claws
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Cuisinart Stainless Saucepan with Cover, 1.5-Quart
Mikasa Italian Countryside Handled Oval Serving Platter, 19.5-Inch
Italian Countryside Oval Serving Platter, 18-Inch
French Countryside Oval Serving Platter, 15-Inch
Boiled Crab Claws
- 8 crab claws (thawed) (8 oz/225g)
- ½ tsp salt
- Bring a small saucepan of water to a boil.
- Add crab claws and salt. Boil on medium low heat for about 3 minutes**.
- Remove and serve warm or chill before serving.
Part of a Four Seasons Platter
I prepared these crab claws as part of a Four Seasons Platter to represent Winter. The preparation of the other 3 hors d’oeuvres representing the 3 other seasons were a little involved and so these quick and easy crab claws worked out nicely. Of course, you can also prepare these crab claws as a stand alone appetizer. Do give them a try.
Note: This was part of the Four Seasons Platter post that was first published on February 21, 2018.