Crab claws

Crab claws

45 min
Indulge in the succulent goodness of crab claws, perfectly paired with a light and airy aioli foam that adds a burst of garlicky flavour to every bite. Whether you're a seafood lover or just looking to try something new, this recipe is a must-try!


Aioli foam
  • Combine cream, garlic, mustard, lemon juice, and salt in a mixing bowl.
  • Beat the mixture until it forms a light foam, then cover it and refrigerate for at least 15 minutes. The foam will have a discernible garlic flavour.
Broth for crab claws
  • In a large pot, bring the water, lemon, dill and spices to a boil.
  • Add the crab claws and cook on a low heat for around 20 minutes.
  • Remove the crab claws from the broth and allow to cool.
To serve
  • Tap the shells with a hammer or other blunt object so they crack, but not so hard as to crush them.
  • Toast the ciabatta slices and sprinkle salt and chopped dill on top.
  • Arrange the crab claws on a bed of dill sprigs and serve along with the aioli foam and toasted ciabatta.

The same approach can be applied if cooking whole crabs. The lemony broth and ciabatta are equally delicious with all kinds of crab meat! 

Questions about crab claws

Seafood is delicious when beautifully cooked. Read below to find out more about the frequently asked questions about crab claws.

What is the best way to eat crab claws?
Crab claws need to be cracked, and a nutcracker is the most common tool used to get the job done: be gentle with the force and only add more gradually as to avoid breaking the shell into too many pieces (and potentially ingesting some of it by accident). You should then be able to pick out the meat with a small fork or skewer.
What can I do with frozen crab claws?
Keeping crab claws frozen is a great way to store them, but remember to let them thaw before cooking. If kept in the fridge for 48 hours, they should be fully defrosted.
Is it better to steam or boil crab claws?
Boiling crab claws is perfectly fine, and in this recipe, it helps to infuse some of the flavour from the lemon-dill mixture. However, some connoisseurs argue that steaming keeps the meat even more moist. Feel free to try both approaches and decide for yourself.
Do you clean crab claws before cooking?
Store bought crab claws shouldn’t need to be cleaned before cooking, but feel free to double check with your local fishmonger just in case.


Aioli foam
Double cream
150 ml
Smalled and crushed garlic cloves
1½ tsp
Freshly squeezed lemon juice
1 tbsp
1 pinch
Broth for crab claws
4 l
Unwaxed lemon, sliced
Fresh dill springs
Bay leaves
Black peppercorns
1 tsp
Rock salt
1½ tbsp
Cleaned crabs claws
Serve with
Ciabatta bread
16 slices
Chopped fresh dill
2 tbsp
Sea salt
1 pinch
Fresh dill springs
Lemons quarters

A delicious summer dish

Crabs are delicious regardless of the season, but in Europe they’re most plentiful in the summer, which is when you are most likely to see the highest availability and the best prices. The fresh, zesty lemon and dill touch adds to the summer feel of this dish, with the garlic balancing out some of the acidity.

The best side dishes for crab claws

Some classic sides for crab included potatoes – either roasted, mashed or baked – corn on the cob, seared asparagus or roasted root vegetables. For something more adventurous try steaming artichokes in butter, or mixing noodles with sesame seeds, ginger, and peanut sauce.

Sauces and dips

Garlic butter sauce is the simplest and one of the most delicious ways to serve crab. It's as straightforward as melting butter, adding crushed garlic, and cooking until the garlic becomes transparent. Additionally, like most seafood dishes, tartar sauce is also a guaranteed success. Simply combine lemon juice, dill, and mayonnaise, and the results will be spectacular.

Impress your guests with these presentation ideas

Crab claws are visually striking and can be easily served in a simple white bowl. Alternatively, you can serve them with dipping sauce in the middle and arrange the claws in a circle around the outside, allowing guests to grab them one at a time and dig in.