1) Thaw

If your crab claws are frozen, thaw overnight in the fridge (best), or sealed in cold water for 30–45 minutes (change water every 15 minutes).

2) Warm the baguette

Heat oven to 350°F.

Put baguette directly on the rack (or on a sheet pan) for 5–8 minutes until warmed through.

Slice into pieces for dipping.

3) Make the garlic butter sauce

In a small saucepan over low heat, melt the Roasted Garlic & Herb Compound Butter.

Once melted, keep it on low (don’t brown it—low heat preserves the garlic/herb flavor).

4) Heat the crab claws

Most blue crab claws are already cooked and just need reheating. The goal is hot throughout, not boiling.

Stovetop steam method:

Add ½ inch water to a pot and bring to a simmer.

Place a steamer basket (or colander) over the water.

Add crab claws, cover, and steam 5–7 minutes until heated through.

No steamer? Quick simmer method:

Bring a pot of water to a gentle simmer (not a rolling boil).

Add claws and simmer 3–5 minutes until hot, then drain well.

5) Toss + serve

Transfer hot crab claws to a bowl.

Pour over some melted garlic butter (save a bit for dipping).

Serve immediately with warm baguette and extra butter sauce on the side.