---
title: "Chilean Crab Claws with Mayonnaise — Homemade Pinzas de Jaiba Recipe"
description: "Versión en Español Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along the coast and on urban Chilean tables. They stand out for the extrem..."
url: https://www.chileanfoodrecipes.com/chilean-crab-claws-mayonnaise-pinzas-de-jaiba-recipe/
date: 2026-09-15
modified: 2026-09-15
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-crab-claws-mayonnaise.jpg
categories: ["Appetizers"]
type: post
lang: en
---

# Chilean Crab Claws with Mayonnaise — Homemade Pinzas de Jaiba Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-pinzas-de-jaiba-con-mayonesa/)

![Cooked and cracked Chilean crab claws, served with scallion mayonnaise and lime as a seafood appetizer.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-crab-claws-mayonnaise.jpg)*Crab claws with mayonnaise*

Chilean crab claws with scallion mayonnaise are a classic seafood starter, fresh and elegant, very popular along the coast and on urban Chilean tables. They stand out for the extreme tenderness and natural sweetness of the crab meat, which pairs perfectly with the smoky notes and creaminess of the dressing, making it an ideal coastal appetizer to share. A simple recipe for crab claws with flavored butter or scallion mayonnaise, simple, natural, and delicious, to share or enjoy on your own on any occasion.

## Nutritional Information

Each serving of crab claws with mayonnaise contains approximately 200 kcal, 15 g of protein, 10 g of fat, 5 g of carbohydrates, 2 g of sugars, and 300 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## How to Make Crab Claws with Mayonnaise?

For this recipe, you’ll need fresh, never-frozen crab claws, which are first cooked in boiling water and then combined with a delicious sauce made from homemade mayonnaise.

**Prep time:** 15 minutes

**Cook time:** 15 minutes

**Servings:** 4 people

### Ingredients

- 1 kg (2.2 lb) crab claw meat
- 2 tablespoons oil
- 6 scallions
- 4 tablespoons mayonnaise
- 1 stalk celery, chopped
- 2 tablespoons lime juice
- Fine sea salt
- Black pepper

### Instructions

1. In a large pot, add the whole crab claws and cover with cold water, add a tablespoon of salt, and bring to a boil over high heat; cook for 5 to 10 minutes depending on size. Remove the claws from the water and drain.

![Fresh Chilean crab claws, ready to be cooked in salted water.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-crab-claws.jpg)*Crab claws*

1. Remove the meat from the claws, place it in a Ziploc-type plastic bag, and gently pound it with something sturdy. Remove any shell fragments and arrange the meat on a large platter or individual plates.

![Fresh scallions chopped into small pieces, ready to sauté and add to the mayonnaise.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chopped-scallions-crab-mayonnaise.jpg)*Chopped scallions*

1. In a medium pan, add a splash of oil and heat over medium heat, add the scallions, and cook until soft and lightly browned, turning occasionally, for about 5 to 6 minutes. Remove and let cool.

![Homemade mayonnaise in a bowl, the base for the scallion and crab sauce.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-mayonnaise-crab-claws.jpg)*Homemade mayonnaise*

1. Season the roasted scallions with salt and pepper to taste and chop them very finely, transfer to a bowl, and add the mayonnaise, chopped celery, and lime juice. Mix everything thoroughly to combine. Serve warm with flavored melted butter or cold with the scallion mayonnaise.

## Additional Homemade Tips

### Don’t overcook the claws

For juicier meat with the ideal texture, remove the claws from the water as soon as they start to float, since this indicates they’re perfectly cooked without losing their natural juices.

### Chill the mayonnaise before serving

When preparing the scallion mayonnaise, let the mixture rest for at least 15 minutes in the refrigerator before serving to intensify the flavors and achieve a more aromatic, flavorful emulsion.

### Try a different dressing

If you’re after something simpler, you can serve the meat with clarified butter melted with garlic and parsley, or with a homemade tartar sauce made from capers and pickles.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Garlic-parsley clarified butter | Scallion mayonnaise | Warmer, richer flavor |
| Caper and pickle tartar sauce | Mayonnaise | Tangier, brinier profile |
| Green onion | Scallions | Similar mild onion flavor |

## Frequently Asked Questions (FAQs)

### 1. Can I use frozen crab claws?

Yes, but make sure to thaw them completely and drain off excess water well, to avoid watery meat once cooked.

### 2. What’s the most common mistake when cooking crab claws?

The most common mistake is overcooking. Cooking the claws too long dries out the meat and makes it rubbery, losing its juiciness. Cooking should be quick, 5 minutes for small claws and 10 minutes for large ones, from the boil.

### 3. How do you know when the crab claws are cooked?

Once the claws float in the water, they’re done. Make sure not to leave them in the water too long to avoid drying them out and losing flavor.

### 4. How do I open them to remove the meat easily?

The easiest way is to use a small kitchen mallet or the back of a heavy spoon and gently tap the thicker parts of the shell, then use a fork to slide the meat out.

### 5. What other dressing can I use?

If you’re after something simpler, you can serve the meat with clarified butter melted with garlic and parsley, or with a homemade tartar sauce made from capers and pickles.

## What Are Chilean Crab Claws?

Chilean crab claws (jaiba) are a coastal seafood staple, prized for their tender, sweet meat and typically served simply, cooked and cracked open, with a mayonnaise or butter-based dressing.

## Health Benefits of Crab

Crab, also known as jaiba, is a rich source of lean protein and healthy fatty acids, while being low in calories. It’s also an excellent source of minerals like zinc and selenium, which are important for immune system health and metabolism.

## Did You Know?

The word jaiba comes from the Taíno “saiba,” which is what the Arawak peoples called freshwater crabs, but in Chile, through custom and usage, the original word “jaiba” evolved from “jaiva,” making it the only country where it’s called this way, although the meaning is the same.

## Recommended

- [Chilean Crab Chupe](https://www.chileanfoodrecipes.com/chilean-crab-chupe-recipe/)
- [Chilean Stuffed Avocado with King Crab](https://www.chileanfoodrecipes.com/chilean-stuffed-avocado-with-king-crab-recipe/)
- [Chilean Sea Urchin Paté](https://www.chileanfoodrecipes.com/chilean-sea-urchin-pate-recipe/)
- [Chilean Salmon Skewers](https://www.chileanfoodrecipes.com/chilean-salmon-skewers-brochetas-salmon-recipe/)