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
medium saucepan small saucepan
- 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.
- 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.
- 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.
- 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.
- 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.
Transfer potatoes and crab claws to a platter. Serve with green beans. Enjoy!