How To Cook Thawed Stone Crab Claws. Fill with about an inch of water. Water in a large saucepan.
Arrange the stone crab claws in the steamer basket and cook for 2 to 5 minutes to reheat. Serve the stone crab while hot with a garnish of lemon wedges. Bring the water back to a boil and cover the saucepan.
Fill a medium pot halfway with cold water and add a pinch of salt.
Make sure the water is below the level of the steaming basket. Remove the cooked stone crab claws from the water and set them onto paper towels to drain and cool for five minutes. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. Turn off the heat as soon as you smell the delicious crab meat and take the claws out of the water.