Crab Claws and Cooking
Worlwide crab claws have a reputation for a tasty delicate meat.
Amazingly in the wild claws can often be discarded by the crab easily so as to escape from predators however these limbs will grow back. When crab claws are broken in the correct place on the crab the wound will quickly heal and actually very little blood is lost. However if they are broken incorrectly or in the wrong spot then much more blood can be lost lowering the crabs chance to survive. It takes approximately 1 year for it to regenerate back to its original size. It should e noted that every time the crab moults its shell the new claw will be larger.
There are two crab claws with the larger one called the “crusher claw” and the smaller called the “pincer claw”. Depending on the species of the individual, crab claws can weigh up to half a pound. Known scientifically as chelae and are composed of muscle which is often strong enough to break an oyster shell.
In the U.S. we have the famous Florida Stone Crab which is one of the very few animals that is harvested without being killed. They are found around rocky areas, jetties and other man made structures. Incredibly the claws will grow back if they are harvested correctly. This is done by only keeping claws which are eat least 2.75 inches long measured from the tip of the immovable finger to the first joint and if both claws are legal in dimensions then they can both be taken. Once the claws have been removed the animal can be returned back to its original habitat where it will regenerate them.
Buying
There are a number of different species you can buy. One of the easiest ways to find crab claws is to get a bag of claws already cooked at a fishmongers or supermarket. They may be called “cocktail claws” and usually come in 3 lb bags.
Preparation
Remove all the shell from the crab claws except around the movable finger as this will act as a convenient handle.
Serving suggestions
For large blue crab claws you may wish to just crack them and eat with a garlic butter or cocktail sauce.
How To Cook Yummy Chilled crab claws marinated
• Quarter cup white vinegar
• 1 celery stalk chopped well
• Ground black pepper
• 3 finely sliced scallions
• 2-3 cloves garlic minced
• 14-16 OZ. olive oil
• 1 TBL freshly chopped parsley
• 2-3 pints blue crab claws
Be sure to mix well and place in a sealable container in your refrigerator for approximately half a day. A great serving suggestion is with fresh bread and crab claws.
