Stone Crab Claws in a Cajun Cilanto Butter Sauce

Living in Germany, you very rarely come across crabs unless you are in an all seafood restaurant. And even those are far and in between. So it goes without saying,  I don’t have crabs often. Okay well not at all really. But luckily I was able to score some when my parents were here last.

Crabs are one of the delicacies i grew up eating in the West Indies that you just can’t get enough of. You have crab in rice, crab and dough, crab in soup, crab salad, boil crab, crab burgers, you name it. But as much as i like all the wonderful ways crab is made, nothing beats a simply season set of crab claws with melted butter. Yep you heard it. Just some seasoning and a butter sauce.


Old Bay is a popular seasoning used seafood and is especially good on crabs. However I’ve found that Cajun spices are just as tasty. For this recipe you can use pre bought Cajun seasoning. But I put together my own concoction of spices. To top it off, some clarified butter with crushed cilantro. Cilantro or Coriander depending on where you are has a lemon like taste which pairs perfect the cajun spice. When heated in the butter, it lets off the desired flavor.

My dad would be so proud that i spiced things up a bit. He always ate them very simple: Steamed and dipped in butter, finish. Although good, just a bit to plain for my taste.

Just as the name says, Stone Crab, they are hard to break open as the shell is like stone. You may need a mallet depending on how large and thick the claws are. You can get away with using a sturdy nutcracker or the back side of a good knife.

So here we go.


Cajun Seasoning

  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon fennel powder
  • ½ teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder
  • ½ teaspoon chilli pepper
  • ¾ teaspoons dried oregano
  • ¼ teaspoons dried thyme
  • ½ teaspoon salt
  • 10 stone crab claws (fresh or frozen)
  • tbsp Cajun seasoning
  • tbsp unsalted butter
  • a handful fresh cilantro chopped
  • 2 bay leaves
  • garlic clove peeled and scored
  • Sea Salt & pepper to taste
  • 1 green onion (optional)


  1. In a large pot half way fill with water, add bay leaves, 1 tbsp Cajun seasoning, salt, pepper and 2 cloves of garlic to the water and bring to a slow boil.
  2. Reduce heat to medium and slowly add the crab claws one at a time to the water.
  3. Boil for 8 minutes if fresh or 10 minutes if from frozen.
  4. Using a slotted spatula, remove crabs from water, and allow to rest until cool.
  5. Using a mallet, gently tap the knuckles and claws until they crack open and a portion of meat is exposed. Set aside.
  6. In a non stick pan melt butter, and add remaining Cajun seasoning, cilantro and sea salt to taste. ( I usually take the garlic from the water and toss it in as well for a slight taste of garlic)
  7. Add in the claws and toss making sure to coat all the meat.
  8. Serve hot with green onions if desired


Any type crab can be use in this recipe. You can even try it with lobster. You can add more or less cilantro, which ever you like.




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