Stone crab claws—the only part of the shellfish that's eaten—are usually served chilled, but they're quite tasty when steamed and eaten still warm with a little melted butter, like lobster.
Yield: serves 4
- 4 tbsp. (1/2 stick) butter
- 32 large stone crab claws, chilled
- 1 lemon, cut into wedges
- 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.
- In the meantime, melt butter in a small pan, being careful not to brown it. Remove from heat. Transfer to small serving bowl.
- Remove claws from steamer, crack shells, and serve with melted butter and lemon wedges.
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