Snow Crab Claws

Try our tender Snow Crab Claws, known for their sweet succulence and snowy white meat. With a delicate texture and salty finish, our snow crab meat is so easy to remove. 12-16 claws per pound.

Serve hot or cold

Just thaw and eat!

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

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Remove the packaging and place the claws in a deep dish at room temperature for three hours or until thawed.

Ready to eat Style: Serve chilled with seafood sauce and lemon arranged neatly on platter.

To charcoal or oven broil: Baste thawed claws with butter, sprinkle with paprika and broil.

To pan fry: Sauté claws in butter and cook only enough to heat.

To deep fry: Apply breading or batter to claws, dip to shell sections and deep fry until golden brown.