Pack details
- 500g of cooked crab claws, in the shell
- Brown crab claws — the sweet, dense, prized meat
- Fully cooked — ready to defrost and serve
How to prepare
- Defrost in the fridge for 12–24 hours on a tray
- Crack the shells with the back of a heavy knife or a hammer, pick out the meat in clean pieces
- Serve warm: melt butter with garlic and parsley, dip the claws as you crack them
- Or pile picked meat into ramekins for a crab cocktail, top toast for crab on toast, or fold into linguine and a pinch of chilli
Sourcing and delivery
- Caught in UK coastal waters by traditional pot fishery
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
