Description
Wild-caught in the Louisiana Bayous.
Crab Claw Meat (meat from the claws without the claw shell) comes from blue crabs. The meat has a mild, salty ocean flavor with a sweet and nutty undertone. It’s harvested in the deltas and marshes of Southeast Louisiana. It’s perfect for crab salads, stuffings and soups.
How to prepare: grill, blacken, stovetop, bake, saute, fry, broil, marinate, boil, poach, smoke, steam, soup, stew
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