Jonah crab claws and arms are sweet and tender, perfect for a weeknight when you want something that tastes special without the fuss. Brown butter and lemon lift the meat and let it shine. Dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 430 calories a serving, 42 g protein, 5 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Fill a large pot with 2 quarts of water and bring to a boil. Add 2 tablespoons salt and lower the heat to a gentle simmer. Add the 1 pound of crab claws and arms and poach for 8 to 10 minutes, until they turn opaque at the joints.10 min
2. While the crab cooks, cut the lemon into halves and set aside. Melt 4 tablespoons butter in a small pan over medium heat, swirling often, until the foam subsides and the butter turns deep golden and nutty, about 5 minutes.5 min
3. Drain the crab and transfer to a serving plate. Pour the brown butter over the crab, squeeze the lemon halves over all, season with salt and pepper to taste, and serve hot.

Note Serve with crusty bread to soak the butter and a green salad on the side. Leftover crab meat keeps in the fridge for two days and makes a fine crab salad sandwich the next day.