Crab Claw Meat

At George Stone Crab, we're not just about serving up stone crabs — we're about celebrating them. Our passion for crab meat goes beyond the typical, diving into the art of crafting perfect crab dishes that elevate your dining experience. 

When it comes to crab claw meat, we understand the unique, sweet, and meaty characteristics that make it a standout ingredient in any kitchen. Our focus is on fresh, never-frozen crab claw meat, ensuring that every bite is as flavorful as it is fresh.

As lovers of all things seafood, we're here to guide you through some incredible ways to enjoy crab claw meat, showcasing its versatility in a variety of dishes. From the richness of jumbo crab claws to the delicate nuances of lump crab meat, each recipe is a testament to our commitment to quality and taste. 

So, roll up your sleeves, get that pot on the stove, and let's immerse ourselves in the world of crab gastronomy!

What To Do With Crab Claw Meat

The swimming claws of the crab are coveted because they are a type of brown meat. This means they're higher in fat than other types of crab meat. The fat content lends the meat a robust flavor, so it is good to use in soups and stews. 

Crab claw meat, including the meat from the stone crab, is prized for its delicacy and sweetness combined with a meatiness that allows this crab to exert as much as 19,000 pounds of pressure per square inch on a potential meal. Buy the stone crab meat fresh from George Stone Crab for freshness and sustainability, every time. 

Here are some recipes with crab claw meat. 

1. Crab Cioppino

This dish features crab claw meat and other shellfish. 

• 1/3 cup of olive oil 
• 1 large onion, sliced 
• 1 bunch of scallions 
• 1 green sweet pepper, cored, seeded and chopped 
• 3 cloves of garlic 
• 1/3 tightly packed parsley, chopped 
• 1 can of tomato paste 
• 1 can tomato sauce 
• 1 cup of dry wine, white or red 
• 2 cups water 
• One bay leaf 
• 3 teaspoons salt 
• 1/4 teaspoon black pepper 
• 1 teaspoon each rosemary and thyme leaves 
• 5 pounds of crab claw meat 
• 1 dozen hard shell clams, cleaned 
• 1 pound of large shrimp, shelled and deveined 
• 1 large loaf ciabatta bread

Heat the oil over medium-high heat in a large, deep-frying pan with a tight-fitting lid. Add onions, scallions, peppers, and garlic. Sauté for about five minutes, then add the tomato paste, tomato sauce, parsley, wine, water, bay leaf, salt, pepper and herbs. 

Bring to a boil, then reduce the heat. Cover and simmer for about an hour. After that, the garlic can be taken out or left in according to preference. This base can be made as much as 12 hours ahead. Cool it, cover it, and place it in the fridge until it’s ready. 

Place the crab claw meat at the bottom of a stockpot, arrange the clams in their shells over it, then arrange the shrimp over the clams. Heat the sauce until it simmers, and pour it over the shellfish. 

Cover and simmer until the clams open, which should take about half an hour. Serve in big, shallow soup bowls with lots of sauce and chunks of fresh ciabatta bread.

2. Crab and Leek Pie

Here is another of the recipes with crab claw meat:

• One baked pastry shell 
• 1 1/2 cups of shredded Swiss or Gruyere cheese 
• 2 tablespoons butter
• 2 leeks, white and the tender part of the green 
• 1/2-pound crab claw meat 
• 4 eggs 
• 1 cup of half and half 
• 2 tablespoons lemon juice 
• 1/2 teaspoon of grated lemon peel 
• 1/4 teaspoon salt 
• 1/4 teaspoon of dry mustard 
• Dash of mace

Carefully sprinkle half of the cheese at the bottom of the pastry shell. Cut the leeks lengthwise and wash them thoroughly to get rid of any sand. Save the tough green stalks for stock and chop the white and pale green parts.

Preheat the oven to 325 degrees Fahrenheit. Melt butter in a frying pan over medium-high heat, then add the leeks and sauté until they wilt. Mix in the crab meat and spoon it over the cheese in the pastry shell. Beat the eggs and half and half, lemon juice and peel, salt, and spices, then pour over the crab and leek mixture. 

Sprinkle with the rest of the cheese. Bake for about an hour or until the custard is set in the center. Remove from the oven, and let it cool for at least 15 minutes. Serve it warm or at room temperature. 

3. Crab and Avocado Crepes 

Another crab claw recipe calls for making crepes first. Here’s how. 

Place two eggs, one and a half cups of milk, half a teaspoon of salt, one cup of all-purpose flour, and two tablespoons of salad oil in a blender and whirl until smooth. Then, melt a teaspoon of butter in a crepe pan. 

Swirl to make sure the bottom is coated, then pour in about three tablespoons of the batter. Tilt the pan to coat the bottom and cook until the top is dry and the edge is just browned. 

Flip and cook the other side until it is lightly browned. The first couple of crepes are probably not going to look good, but practice makes perfect. Make sure to stack the crepes as they’re made. 

Now, for the latest of the recipes with crab claw meat. About a dozen crepes:

• 1 pound of crab claw meat 
• 1 cup sour cream 
• Unsalted butter 
• 3 tablespoons of grated Parmesan cheese 
• 2 ripe avocados 
• 2 tablespoons lemon juice

Preheat the oven to 400 degrees F. After making the crepes, add crab meat and one-half cup of sour cream in a bowl. Mix them until well blended. Spoon about three tablespoons down the center of each crepe and roll to close. 

Put them seam side down in a shallow, buttered baking pan and sprinkle with the Parmesan cheese. Cover with aluminum foil, place in the oven, and bake for about 10 minutes (or 20 minutes if the crab meat is chilled).

Peel the avocados, remove the pit, and slice them. Sprinkle with lemon juice. Serve the warmed crepes right away with dollops of the rest of the sour cream and the avocado slices. 

4. Crab Meat Chaud-Froid 

crab meat Chaud-froid is often served as an hors d’oeuvre. 

• 2 cups of cooked crab claw meat 
• 3 tablespoon butter 
• 2 tablespoons minced shallots or scallions 
• 3 tablespoons cognac 
• 1/8 teaspoon dry mustard 
• Pinch of Cayenne pepper 
• Salta and pepper to taste 
• 1 1/4 cups of heavy whipping cream 
• 1 1/4 cups of white wine and fish stock 
• 1 sprig of fresh tarragon or 1/4 teaspoon of dried tarragon 
• 1 envelope of gelatin softened in 3 tablespoons of dry vermouth 

Flake the crab meat. Heat the butter in a skillet until it bubbles. Stir in the shallots or scallions and the crab meat. Cook gently for about two minutes. Stir in the mustard and Cayenne pepper and add salt and pepper to taste. Pour in the cognac and boil at high heat until it is almost gone. Chill. 

When the crab meat mixture is nearly ready, simmer the cream and stock together with the tarragon. Reduce it to about two cups and dissolve the gelatin completely in it. Strain it, correct seasonings, and cool it. 

When everything is cool, fold the sauce into the crab meat and arrange it in decorative shells made of glass or porcelain. Decorate with slices of truffles, shrimp, or tarragon leaves. Chill again just before serving. 

5. Crab Ravigote 

• 2 cups of cooked crab claw meat 
• 1 tablespoon olive oil 
• 3 tablespoons of wine vinegar 
• 1/8 teaspoon of Cayenne pepper 
• 1 teaspoon of Dijon mustard 
• 1 hard-boiled egg, finely chopped 
• 1 teaspoon minced parsley 
• Salt to taste 
• 1 cup of green mayonnaise

Combine the oil, vinegar, pepper, mustard, chopped egg and parsley in a bowl, and mix until well blended. Add the crab and salt and spoon into small dishes or scallop shells. Add a blanket of mayonnaise whose recipe follows. 

Mayonnaise Recipe

• 3/4 cup of mixed greens such as watercress, sorrel, or spinach 
• 1/4 cup fresh basil, tarragon, or dill 
• 1 egg 
• 1 egg yolk 
• 1 cup of olive oil 
• 1 1/2 teaspoons of mild vinegar or lemon juice 
• Freshly ground salt and pepper to taste

Blend the greens, the herbs, the egg, egg yolk and pepper in a blender until the greens are pureed, then very slowly add a thin stream of oil until the mixture becomes very thick. Add the vinegar or lemon juice until the oil is used up. 

Correct the seasonings and refrigerate until needed, but use it within a few days or the greens will turn sour. 

6. Crab Bisque 

One of the recipes with crab claw meat is a type of heavenly soup. 

• 1 1/2 cups chopped fresh stone crab claws meat
• 2 tablespoons butter 
• 1 teaspoon of onion or shallot, finely chopped 
• 1 tablespoon of parsley, finely chopped 
• 2 tablespoons of all-purpose flour 
• 2 cups of chicken broth 
• 2 cups of light cream or half and half 
• A pinch of Cayenne pepper 
• Salt to taste

Melt the butter in a saucepan, add the onion or shallot and cook until golden. Add the crab meat and parsley and cook over low heat, stirring, for about five minutes. 

Add the flour, whisk, and cook an additional three minutes. Stir in the chicken broth, partially cover the pot, and cook for about 20 minutes. Add the pepper and cream at the last minute and heat, but don’t boil. Add salt to taste just before serving. 

7. Old Bay Crab Cakes With Lemon Wedges

For a classic yet always impressive dish, try Old Bay Crab Cakes.

• 1 lb jumbo lump crab meat (fresh or refrigerated)
• 1/4 cup bread crumbs (panko for a crispier texture)
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 tbsp Worcestershire sauce
• 1 tbsp Old Bay seasoning
• 2 tbsp chopped green onions
• 2 tbsp fresh parsley, finely chopped
• Juice of half a lemon
• Salt and black pepper to taste
• Olive oil for frying

Gently mix crab meat, bread crumbs, mayonnaise, egg, Worcestershire sauce, Old Bay seasoning, green onions, parsley, lemon juice, salt, and pepper in a large bowl. Shape the mixture into small patties. 

Heat olive oil in a skillet over medium heat. Fry the crab cakes until golden brown on both sides. Serve hot with lemon wedges and a side of cocktail sauce or Dijon mustard.

8. Crab Dip With Red Pepper and Cream Cheese

This creamy and flavorful crab dip is perfect as an appetizer and pairs beautifully with crackers or toasted bread.

• 1 cup crab claw meat
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup red bell pepper, finely diced
• 1 tbsp lemon juice
• 1 tsp hot sauce (optional)
• 1/2 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Preheat your oven to 375 degrees F. In a large bowl, mix together cream cheese, sour cream, mayonnaise, lemon juice, hot sauce, Worcestershire sauce, cayenne, salt, and pepper until smooth. 

Fold in the crab meat and red bell pepper. Transfer the mixture to a baking dish and bake for 20-25 minutes until bubbly and slightly golden on top. Garnish with fresh parsley and serve warm.

9. Crab Salad With Avocado and Vitamin C-rich Citrus

This refreshing crab salad is not only a feast for the eyes but also packs a nutritious punch with vitamin C-rich ingredients. It's perfect for a light lunch or as an elegant appetizer.

• 1 lb fresh crab claw meat
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• Juice of 2 lemons (for vitamin C)
• 2 tbsp olive oil
• Salt and black pepper to taste
• A pinch of cayenne pepper
• Mixed greens for serving

In a large bowl, combine the crab meat, avocado, red onion, red bell pepper, and parsley. In a separate small bowl, whisk together lemon juice, olive oil, salt, black pepper, and cayenne pepper to create a dressing. 

Pour the dressing over the crab mixture and gently toss to coat. Refrigerate the salad for about 30 minutes to allow the flavors to meld. Serve over a bed of mixed greens for a refreshing and healthy meal.

10. Crab Pappadams

The last of the recipes with crab claw meat has an Indian influence. 

• 8 ounces of crab claw meat
• 2 cups of neutral oil 
• 1/4 package of mini, uncooked pappadams 
• 2 scallions, finely diced 
• 2 tablespoons of mayonnaise 
• 1/2 teaspoon of curry powder. Toast in a dry pan for a moment to bring out the fragrance. 
• 1 teaspoon of grated lemon zest 
• 1 teaspoon fresh lemon juice 
• 1/4 teaspoon of coarse salt 
• ½ cup of dry, lightly toasted coconut

Heat the oil in a pot until it reaches 325 degrees F. Fry the pappadams until they are crispy, with blistered surfaces. Place them on paper towels on a tray. Don’t crowd the pot, but fry the pappadams in batches.

Mix the scallions, mayonnaise, curry powder, lemon juice, and zest in a bowl, then gently add the crab meat. Make sure that some large chunks remain. Scoop about a tablespoon of the crab mixture into the center of each pappadam, then garnish with toasted coconut. 

Mastering the Art of Cooking With Crab Claw Meat

Crab claw meat, with its rich flavor and versatile nature, offers a world of culinary possibilities. At George Stone Crab, we believe the secret to making the most of this delectable ingredient lies in a few key tips and tricks. 

Here's how to elevate your crab dishes from good to unforgettable:

• Always handle crab claw meat gently to maintain its delicate texture. Overmixing or rough handling can cause it to break apart.
• If using refrigerated crab meat, let it come to room temperature before cooking to ensure even heat distribution.
• Crab meat pairs well with a variety of flavors. For a classic taste, lemon juice and Old Bay seasoning are fail-safe choices.
• Experiment with international flavors. A touch of Worcestershire sauce or Dijon mustard can add depth, while curry powder or cayenne pepper brings a welcome heat.
• When making crab cakes or crab-filled pastries, a light touch is key. Use just enough filler (like bread crumbs or panko) to hold the crab meat together, allowing its natural flavor to shine.
• For a golden brown finish on crab cakes, fry them in olive oil until they're crispy on the outside but still moist inside.
• Crab meat loves company. Pair it with avocado for a creamy texture or bell peppers for a crunch. Fresh herbs like parsley enhance its natural sweetness.
• In salads, dress lightly. A simple dressing of olive oil, lemon juice, salt, and pepper can elevate crab salad without overpowering it.
• Serve crab dishes on a bed of greens or alongside colorful vegetables for an aesthetically pleasing and balanced meal.
• When serving crab cakes or crab-filled crepes, a dollop of homemade sauce or a sprinkle of fresh herbs can add a touch of elegance.
• Store any leftover crab meat in the refrigerator and consume it within two days. Crab meat is delicate and is best when fresh.
• If you have leftover crab dishes like crab cakes or bisque, reheat them gently to avoid drying out the meat.
• Don't be afraid to get creative. Crab meat can be the star of a variety of dishes, from Italian-inspired pasta to Indian-influenced pappadums.

Where Can I Buy Stone Crab Claws? 

We believe that the best stone crab claws are never frozen; that's why we have a dedicated team of more than 80 fishermen bringing in the freshest stone crabs for you.

Packed and delivered in less than 36 hours of being caught and cooked to get them to you overnight all around the US and Canada. Order your fresh stone crab claws with us while they’re still in season: Start here.

Sources:

6 Pros and Cons of Eating Crab Legs | HRF

Nutritional aspects, flavour profile and health benefits of crab meat | ScienceDirect

Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy | University of Florida

Crab, Brown, Edible | Cornwall Good Seafood Guide