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Serving
Suggestions
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Medium
- |
6
to 7 claws per pound |
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1
pound for appetizer |
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1 1/2 pounds for Entrée |
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Large
- |
4
to 5 claws per pound |
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1 pound for appetizer |
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1 1/2 pounds for Entrée |
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Large/Jumbo
Mix - |
2 to 4 claws per pound |
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1 pound for appetizer |
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1 1/2 pounds for Entrée |
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Medium size Claws are recommended
as an appetizer.
Approximately 2.5 pounds of
claws yield 1 pound of meat, great for an ingredient in your
favorite hot or cold seafood recipe.
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 un-cracked until ready to eat.
The best way to store your fresh Claws would be in an ice chest by placing the Claws (removed from the zip lock bag) directly on a bed of ice. Keep the melted ice water drained where the Claws are not submerged in water. Best to place the ice chest where the drain plug could remain open to drain freely. The Claws will store for a much longer period of time and help the Claws stay moist and retain their freshness.
To reheat crab claws (remember
they are already 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.
Cracking a Florida Stone Crab Claw: Preparing Grouper, Stone Crab, & Oysters | eHow.com
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 delicate meat inside the shell (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
store the delicate Claw meat too long (will tend to dry out) before it is consumed.
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