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View Gallery Photo: Roger Sherman

SERVES 4

Stone crab claws—the only part of the shellfish that's eaten—are usually served chilled, but they're still quite tasty when steamed and eaten with a little melted butter, like lobster.

1/2 stick (4 tbsp.) butter
32 large stone crab claws, chilled
1 lemon, cut into wedges

1. Put uncracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes.

2. In the meantime, melt butter in a small pan, being careful not to brown it. Remove from heat. Transfer to small serving bowl.

3. Remove claws from steamer, crack shells, and serve with melted butter and lemon wedges.

This article was first published in Saveur in Issue #57