Sweet, tender Jonah crab claws steamed to perfection in minutes. This classic New England delicacy is best served with a side of clarified butter and a squeeze of fresh lemon. A simple yet elegant appetizer that highlights the natural flavor of the crab.
Prep5 min
Cook8 min
Servings4
Serving size: 1 serving
425cal
45gprotein
1gcarbs
26g
Ingredients
2 lb Jonah Crab Claws (Thawed if frozen)
2 cup Water (For steaming)
1 tsp Salt (For the steaming water)
1 tbsp Old Bay Seasoning (Optional, for flavoring the steam)
0.5 cup Unsalted Butter (For dipping)
1 whole Lemon (Cut into wedges for serving)
2 tbsp Fresh Parsley (Optional, for garnish)
Instructions
1
Prepare the Steamer
Pour about 1-2 inches of water into a large pot fitted with a steamer basket. Ensure the water level is below the bottom of the basket.
Pure, liquid gold ready in under a minute. This fundamental kitchen staple is perfect for drizzling over popcorn, dipping seafood, or as a base for countless baking and cooking recipes. Learn the two foolproof methods for perfect melted butter every time.
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
About Steamed Jonah Crab Claws, Melted Butter and Lemon Rice
Melt-in-mouth Jonah crab claws with tangy lemon butter. A soul-satisfying treat that's easy to love!
This new_england dish is perfect for brunch. With 979.4200000000001 calories and 53.05g of protein per serving, it's a nutritious choice for your meal plan.
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Add the salt and Old Bay seasoning (if using) to the water. This will create an aromatic steam.
Bring the water to a rapid boil over high heat. This should take about 5 minutes.
2
Steam the Crab Claws
Once the water is boiling, carefully arrange the thawed Jonah crab claws in a single layer inside the steamer basket.
Cover the pot with a tight-fitting lid to trap the steam.
Steam for 6 to 8 minutes. Since the claws are pre-cooked, you are simply heating them through. They are ready when they are hot to the touch and highly fragrant.
3
Melt the Butter
While the crab claws are steaming, melt the unsalted butter in a small saucepan over low heat.
For a richer dipping sauce, continue to heat the butter until the milk solids separate and sink. Pour off the clear, golden liquid (clarified butter) into small dipping bowls, discarding the solids.
4
Serve Immediately
Using tongs, carefully remove the hot crab claws from the steamer and arrange them on a large platter.
Garnish with freshly chopped parsley, if desired.
Serve immediately with the bowls of melted butter and fresh lemon wedges on the side. Provide crab crackers or a small mallet for cracking the shells.
203cal
0gprotein
0gcarbs
23gfat
Ingredients
0.5 cup Unsalted Butter (Equal to 1 stick or 113g. Cut into small pieces.)
0.125 tsp Salt (Optional. Omit if using salted butter.)
Instructions
1
Method 1: Stovetop Melting (1-2 minutes)
Cut the butter into several small pieces and place them in a small, heavy-bottomed saucepan.
Place the saucepan over low heat.
Stir occasionally with a spatula as the butter melts to ensure it heats evenly.
Remove the pan from the heat as soon as the last piece of butter has melted to prevent it from browning.
If using, stir in the salt until dissolved.
2
Method 2: Microwave Melting (30-60 seconds)
Cut the butter into pieces and place them in a microwave-safe bowl.
Cover the bowl with a paper towel to prevent any splatters.
Microwave on high in 15-second intervals, stirring gently after each interval.
Stop heating when about 90% of the butter is liquid. The residual heat will melt the remaining small pieces.
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
