Fill a large and high pan with tap water and add 2 teaspoons of the Old Bay® Seasoning (1 tablespoon), Garlic (1 clove), and Bay Leaf (2). Season with a good dash of Salt (to taste) and Ground Black Pepper (to taste).
Place the pan over high heat and bring the water to a good boil. Then add Stone Crab Claws (8).
Turn the heat lower and boil the crab claws for 10 minutes. In the meantime, prepare an ice bath: fill a large bowl with tap water and add 2 handfuls of Ice Cubes (to taste).
Place this in the fridge. Once the crab is boiled, take the pan off the heat and remove the claws using a slotted spoon. Transfer the crab to the ice bath to cool down.
Leave the crab claws in the ice water for 5 minutes, then drain them. Open the claws up to make it easier to eat. Gently tap the claw with the back of a knife blade, turning the claw until it cracks open.
Do the same with the crab knuckles.
Open up the rest of the claws.
Add the Unsalted Butter (2 tablespoon) to a wok or large non-stick pan and place it over medium heat. Season with a pinch of pepper, salt, Garlic Powder (to taste) and Old Bay seasoning.
Add the chopped Fresh Cilantro (1 handful).
Stir well and then add the cracked crab claws.
Don't stir the crab but let it warm through for about 7 to 8 minutes. Drizzle with the cilantro butter from time to time. Then check the seasoning of the butter sauce and add extra pepper, salt or Old Bay seasoning to taste if necessary.
Divide the crab over 2 deep plates and drizzle with the remaining butter sauce. Serve hot. Enjoy!