Cooked Crab Claws
These crab claws are scored, so the shell is cut for easier access. Cooked 6/8 in a Kilo bag, caught in the cold waters at the top of Scotland.
Try out our recipe idea that packs plenty of punch and is quick and easy to throw together.
Serve with a Pinot Gris White wine if the crab is cold (and have a lemony aioli on the side), and a dry Riesling if it’s warm (with clarified butter).