We steamed these meaty crab claws with Old-Bay and tiny creamy potatoes. They’re tossed in butter while they’re still warm so you won’t need any more for dipping. The green beans are dressed with a simple whole grain mustard dressing which is nice alongside the buttery crab. Oh, and these claws come pre-cracked so you can cook, relax, and enjoy!

What you’ll need:

½ cup distilled white vinegar 1 lb micro gold potatoes ¼ cup Old Bay 1 lb crab claws 8 ounces green beans 2 tablespoons whole grain mustard 1 small shallot few sprigs parsley 0.7 ounces butter olive oil coarse salt freshly ground black pepper

Equipment:

medium saucepan small saucepan

Recipe Steps:

  1. Steam potatoes

Place vinegar in a medium saucepan and add enough water to fill 2 inches deep. Fit saucepan with a steamer basket and bring liquid to a simmer. Add potatoes to steamer basket and sprinkle with half the Old Bay. Cover and steam 10 minutes.

  1. Add crab claws

Add crab claws and sprinkle with remaining half Old Bay. Cover and steam until potatoes are tender and crab claws are warmed through, 7–10 minutes more.

  1. Prep green beans

Trim stem ends of green beans. Bring a small saucepan of salted water to a boil. Add green beans and cook until bright green and crisp-tender, 2–4 minutes. Transfer to a colander and rinse with cold water to cool.

  1. Make dressing

Trim shallot, halve, peel and finely chop. Transfer to a medium bowl and add mustard and 2 tablespoons olive oil; season with salt and pepper. Add green beans and parsley and toss to coat.

  1. Finish crab and potatoes

Cut butter into small pieces and transfer to a large bowl. Remove crab and potatoes from steamer basket, add to butter and toss until butter is melted.

  1. Serve

Transfer potatoes and crab claws to a platter. Serve with green beans. Enjoy!