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• What you need

Crab claws are easy to prepare at home and can be prepared in a variety of ways. Since most frozen crabs are pre-cooked, you just need to reheat and add a little seasoning. Here are some ways to cook crab crust:

Resources

For 3-4 servings

• 1.3 kg of cooked and frozen crab claws
• 1 teaspoon (15 ml) of salt
• ½ teaspoon (2.5 ml) of garlic powder
• 1 teaspoon (5 ml) fennel
• ¼ cup (60 ml) unsalted butter

Steps

Method 1 of 5: Boiling

1. 

   Thawed the crabs. Keep the crabs in the refrigerator and wait overnight to thaw slowly.
   • While it is generally recommended to thaw the crabs in the refrigerator, you can also thaw them by leaving the crabs under cold running water for a few minutes.
   • Most frozen crab claws are prepared. If you want to use unprocessed crab claws, you must buy raw crab.
   • Cook crab claws right after thawing. Crab sticks should only be stored in the refrigerator for about 2 days and should not be taken out and then frozen again.

2. 

   
   
   Pour water and spices into a large casserole pot. Water should cover half of the stew pot. Add salt, garlic powder and fennel and boil the water over medium heat to over high heat.
   • You can also use a cast iron pot instead of a heavy stew pot.
   • Instead of adding garlic powder and cumin, you can use 2 tablespoons (30 ml) of your favorite seafood or seasoning mix to cook the crab crust.

3. 

   
   
   Put the crabs in the pot. Lower heat to medium heat and boil crab crust for 3-6 minutes.
   • Open the lid of the stew pot when boiling the crabs.
   • Crab legs only need to boil enough to heat up. Boiling too long will lose the delicate flavor of the crab meat.
   • The water must be boiling when boiling the crabs.

4. 

   Eat while still warm. Use the tongs to pick up the crabs and place them on a plate to enjoy immediately.
   • If you want, you can eat crab crust with melted butter.
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Method 2 of 5: Steaming

1. 

   
   
   Thawed the crabs. Refrigerate the pre-cooked frozen crab claws and leave overnight to thaw slowly.
   • You can thaw the crabs a little faster by leaving them under cold running water for a few minutes.

2. 

   Pour water and add salt to the steamer. Place about 2 cups (500 ml) of water and 1 teaspoon (15 ml) of salt in a large steamer and bring to a boil over medium heat to high heat.
   • You need to add enough water to cover the bottom of the pot, but not too much and touch the bottom of the steamer.
   • You can also use the steamer to steam the crabs if you have a steamer tray or a bamboo basket that fits over the pot.

3. 

   Place the crab claws on the steam tray. Arrange the crab claws in an even layer on the steam tray and place the tray in the pot of boiling water.
   • Ideally, you should use a bamboo steamer tray or basket that can be placed in the pot so you can cover the pot.

4. 

   Cover and steam. Use the lid of the pot to boil again and steam the crabs for about 6 minutes.
   • Make sure the water is boiling before you cover the pot and set the steaming time.
   • After steaming, crab claws must have smells like ripe.

5. 

   Enjoy while still warm. Use tongs to remove crab claws from the steam tray and serve with melted butter while still warm. advertisement

Method 3 of 5: Bake

1. 

   Thawed the crabs. Let the crabs thaw in the refrigerator overnight.
   • Or you can thaw the pre-cooked crab crust by leaving it under cold running water for a few minutes.

2. 

   Preheat oven to 180 degrees Celsius. Prepare a shallow baking tray by filling the bottom with hot water about 3 mm.
   • Since you will be placing the tray in the oven, hot water is better than cold or cold water. Hot water will be closer to the oven's internal temperature. If you are using cold water, you will need to wait a few more minutes for the water to get hot enough inside the baking pan.

3. 

   Put crab claws on the tray. Put crab claws into a layer in water.
   • After placing the crab claws on the tray, cover the baking sheet with aluminum foil.
   • Put the water in the tray before or after placing the crabs.

4. 

   Bake until cooked, remember to turn the crabs over once while baking. Crabs only need to bake for about 7-10 minutes.
   • Although not necessary, turning the crabs over 4 minutes after baking will help the crabs cook even more evenly. Just make sure you cover the baking sheet with foil before you put it back in the oven.

5. 

   Enjoy while still warm. Immediately transfer the crab to a plate and enjoy it with melted butter and salt for a more delicious taste. advertisement

Method 4 of 5: Tunnel

1. 

   Thaw and wash the crabs. The best way to thaw the crabs is to refrigerate, cover and leave overnight.
   • Or you can defrost it by leaving the crabs under cold running water for a few minutes. This way, you can both get rid of any remaining rocks or slime on the crab's crust. Pat dry with a paper towel before processing.

2. 

   Put the crab in the stew pot. Arrange the crab claws into a uniform layer and cover with water.
   • If you have more crabs, you may have to lay them in layers, but be sure to arrange them evenly.
   • Using an oval stew pot will make it easier to fold the crabs than using a round pot.
   • You just need to cover the crabs with water. Too little or too much water will make the crabs too dry or not hot enough.

3. 

   Mix butter, dill, and garlic. Melt the butter in a small bowl and mix with garlic powder and dill.
   • If you like the stronger smell of garlic, you can use 4 minced garlic cloves instead of pre-ground garlic powder.
   • Since the crabs are slowly being stewed, the spices will easily penetrate the thick crust of the crabs and create a delicious taste for the meat inside.

4. 

   Add butter to the crab crust. Pour the melted butter mixture over the crabs in the stew pot.
   • Try to cover crabs as much as possible with butter. You can stir to cover the crabs with more butter, but this step is not necessary.

5. 

   Tunnel with high flame for 4 hours. Cover the pot and simmer the crabs until it is hot steaming and the crab meat is almost tender inside the crust.
   • If you do not have time to thaw the crab sticks and have to stew while it is still frozen, the cooking time should be 30 minutes more.

6. 

   Enjoy while still hot. Use tongs to take the crab out of the stew pot. Place the crabs on a plate and enjoy while still hot.
   • If desired, you can serve the crab crust with a little melted butter or lemon juice.
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Method 5 of 5: Baking

1. 

   Thawed the crabs. The fastest way to defrost crabs is to keep them under cold running water for a few minutes.
   • The following defrost method will take longer. It is to refrigerate the crab claws and thaw for about 8 hours or overnight.
   • Although you can use the microwave to cook crab crust, it should not be used for thawing.

2. 

   Put crab claws in a container (microwave type). Place crab claws in the container and make a layer as thin as possible.
   • If the crabs are too much and cannot be layered, you can cook in batches. Or you can lay it in layers, but if so, when baking in the microwave, you have to use a fork to stir once or twice to make the crabs cook evenly.
   • Glass containers with a lid are the best option, but it's fine to use microwave-ready containers.

3. 

   Add water. Add 15 ml of warm or hot water for every 225 grams of crab in the pot.
   • When preparing 1.3 kg of crab claws, you will need to add 180 ml of water.
   • Using warm or hot water is better than cold water.

4. 

   Bake in the microwave in Full Power mode. For every 225 grams of crab meat you need to bake for 3-4 minutes.
   • For 1.3 kg of crab claws, you need to bake in Full Power mode for 18-24 minutes.
   • You need to stir or move the crabs while roasting to cook them evenly.

5. 

   Enjoy while still warm. Enjoy grilled crab crust while still hot, served with melted butter or lemon juice (if desired). advertisement

Advice

• Cooked crabs can be eaten cold. Thaw the crab claws at room temperature to make a salad with crab meat or to serve with melted butter or Hollandaise sauce (including butter, eggs and cooking oil).

What you need

• Shallow plate
• Large stew pot or cast iron pot
• Autoclaves
• Bamboo steamer tray or basket
• The baking tray is shallow
• Silver paper
• Security pot
• Microwave dish
• Food tongs
• Flat disc