Rock Crab Claws are pre-cooked and frozen. Serve cold with lemon wedges and your favorite cocktail sauce!
If desired, Rock Crab Claws can be gently warmed by steaming or poaching in salted water for two minutes.
perfect addition to a seafood tower
served on their own with a seafood cocktail sauce or lemon wedge
an accompaniment to other proteins such as grilled steak
Clearwater’s Rock Crab Claws are pre-scored for added convenience. Simply break open the claw at the three scored areas and slide the crab meat out in full pieces.
HOW TO CRACK THE CLAWS
1. Snap claw in half at the score using the back of a kitchen or oyster knife.
2. Remove meat from claw.
Note: The cartilage may still be in the center of the meat if it did not come out with the dactyl.
* If the scored edge won’t crack by hand you may have to use shellfish crackers.
Note: A white substance appearing on the claw meat is perfectly normal. It is congealed hemolymph, also known as the blood protein of the crab. It is safe to consume and does not affect the flavor of the crab meat.
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