Description

1 lb. Crab claws, also known as “Cocktail Crab Fingers”, are the first section of the crab claw with part of the shell removed. Picked from the ends of the blue crab's claws, the meat is left attached to the “feather” of the finger. Rich, sweet, succulent taste that finishes with a buttery flavor. Their stronger flavor profile makes them ideal for dishes with heavy sauces and flavors & for use with dips.  

  • Wild caught in Galveston
  • Frozen
  • Keto/Paleo/Whole 30
  • No additives, or preservatives

They're perfect for parties or small plate appetizers: simply arrange and serve with cocktail sauce, wrap a claw finger with stuffing, or use them as a salad topping. Crab claws are great steamed with dipping sauces - it is commonly served with a remoulade sauce, cocktail or tartar sauce. They can also be marinated and served in a crab salad or deep fried and served with tartar sauce.. Try this Singapore-style chili crab recipe with crab claws replacing whole crabs would serve as a spicy main entree differentiating itself from simple appetizers.



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Blue Crab Claws

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1 lb. Crab claws, also known as “Cocktail Crab Fingers”, are the first section of the crab claw with part of the shell removed. Picked from the ends of the blue crab's claws, the meat is left attached to the “feather” of the finger. Rich, sweet, succulent taste that finishes with a buttery flavor. Their stronger flavor profile makes them ideal for dishes with heavy sauces and flavors & for use with dips.  

  • Wild caught in Galveston
  • Frozen
  • Keto/Paleo/Whole 30
  • No additives, or preservatives

They're perfect for parties or small plate appetizers: simply arrange and serve with cocktail sauce, wrap a claw finger with stuffing, or use them as a salad topping. Crab claws are great steamed with dipping sauces - it is commonly served with a remoulade sauce, cocktail or tartar sauce. They can also be marinated and served in a crab salad or deep fried and served with tartar sauce.. Try this Singapore-style chili crab recipe with crab claws replacing whole crabs would serve as a spicy main entree differentiating itself from simple appetizers.


K & S Seafood

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K & S Seafood

K & S Seafood started in 2008 by Scott and Kim Treaster. They got their start selling seafood at two roadside stands in Georgetown and Wimberley. As the requests came pouring in for more and more seafood, they realized they should make this a weekly thing at a local farmers market! Scott makes quality control his personal mission by driving to the coast every Thursday to inspect the seafood. Freshness and quality are of utmost importance to the Treasters. If they won’t eat it, they won’t sell it.

 

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