Crab Fingers 1lb

Picked from the ends of the blue crab’s claws, the meat is left attached to the “feather” of the finger. Primarily used as an appetizer, marinated and served in a crab salad or deep fried and served with a seafood cocktail sauce.

Unit Size: 1lb (count varies per pound) typically 50 *Part of claw pincer attached

Best prepared:  grilled, blacken, baked, sauté, fry, broil, or marinated. 

Listed below are ways you can enjoy crab fingers:

• Ingredients: Butter, garlic, Creole or Cajun seasoning, salt, crab fingers, fresh parsley, lemon wedges.
• Instructions:
  • Melt butter in a pan over medium heat.
  • Add minced garlic and sauté until fragrant, about a minute or two.
  • Stir in Creole or Cajun seasoning and salt, cooking for another minute.
  • Add crab fingers and fresh parsley, tossing to coat and warming through for 1-2 minutes.
  • Serve warm, garnished with more parsley and lemon wedges. 

• Ingredients: Crab claws, oil for frying, eggs, milk, various seasonings (onion powder, garlic powder, Creole seasoning, salt), flour, cornmeal, cornstarch, fresh parsley, lemon wedges, and optional dipping sauce.
• Instructions:
  • Heat oil to 350°F.
  • Prepare a wet mixture with eggs, milk, and seasonings.
  • Combine dry ingredients (flour, cornmeal, cornstarch, seasonings) in a separate container.
  • Dip crab claws in the egg mixture, then coat in the dry mixture.
  • Fry for 2-3 minutes until golden brown, avoiding overcrowding.
  • Drain and serve immediately with garnish and lemon.
  • Serve with dipping sauce like Remoulade or Cocktail sauce if desired. 

• Air Fryer: Coat and spray crab claws with oil, then air fry at 400°F for about 12 minutes, flipping halfway.
• Oven: Place coated, oiled crab claws on a baking sheet and bake at 400°F for 10 minutes.