|
Serving
Suggestions
|
Medium
- |
6
to 7 claws per pound |
|
|
|
|
| |
1
pound for appetizer |
|
| |
1 1/2 pounds for Entrée |
|
. |
|
Large
- |
4
to 5 claws per pound |
|
| |
1 pound for appetizer |
|
| |
1 1/2 pounds for Entrée |
| |
|
Large/Jumbo
Mix - |
2 to 4 claws per pound |
| |
1 pound for appetizer |
| |
1 1/2 pounds for Entrée |
| |
|
Medium size Claws are recommended
as an appetizer.
Keep in mind that these serving
suggestions may vary for that BIG SEAFOOD LOVER!!
Preparation
and Storage Tips
Always
keep Crab Claws in the coldest part of your refrigerator uncovered
and uncracked until ready to eat.
To
crack your crab claws, place in a closed zip lock bag(this
will save on clean up) using a wooden mallot hit the claw
in all three sections, but not too hard, you dont want to
damage the meat inside(practice is the key here). Take the
meat out of the zip lock and it is ready to eat, or put back
into the refrigerator uncovered. Do not
let the meat sit too long before it is eaten.
To reheat crab claws (remember
they are fully cooked) bring a pot of water to a light boil
TAKE POT OFF BURNER place uncracked claws in water for approximately
2 minutes, remove from water, crack and serve.
Approximately 2.5 pounds of
claws yield 1 pound of meat, great for an ingredient in your
favorite seafood recipe.
|
