To measure a pinch of salt, grab as much salt that will fit between your index finger and thumb.
The time this will take will vary depending on the amount of water you use, the surface area of the pot, and how much salt is in the water. However, expect 12 cups (2. 8 litres) of water to take about 7 to 10 minutes to boil.
Quickly throwing the crab claws in could create splashes that could potentially burn the skin. Keep in mind that every 2 lb (0. 91 kg) of crab claws will give you about 1 lb (0. 45 kg) of meat. Crab claws that float to the top of the water are called floaters—they tend to have less meat, but are still delicious.
Instead of a crab cracker, you can also break through the shell by tapping it with a crab mallet or a heavy spoon. Depending on the dish you are preparing, you can choose to leave the meat in large chunks or break it up into smaller pieces for a shredded look.
Don’t use a plastic strainer, which could melt.
There will be hot steam rising out of the pot, so be careful—you don’t want to accidentally burn your hand.
Depending on the dish you are preparing, you can choose to leave the meat in large chunks or break it up into smaller pieces.
Depending on the number of claws you want to cook, you may need to use multiple cooking sheets.
1 c (240 mL) of mayonnaise 2 tsp (9. 9 mL) of Sriracha or another hot chili sauce 1 tsp (2 g) of grated fresh ginger 1/2 tsp (1. 4 g) of minced garlic 1 tsp (2. 2 g) of minced green onions 1 tsp (4. 9 mL) of lime juice 1 Tbsp (1 g) of chopped cilantro 1/2 tsp (1. 2 g) of white pepper 1/4 tsp (1. 5 g) of salt
