Wild-caught in the Louisiana Bayous.
Crab Claw Fingers are picked from the ends of the blue crab's claws. The meat is left attached to the “feather” (because it looks like a feather once all the crab meat is removed) of the claw. The meat has a mild, salty ocean flavor with a subtle sweet undertone. Its succulent, rich, buttery mouthfeel is heavenly. The fingers are often served as an appetizer and commonly served “as-is” with a remoulade sauce.
How to prepare: grill, blacken, stovetop, bake, saute, fry, broil, marinateSee Recipes