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Packed frozen with commercial dry ice & thick thermal insulation.
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Crab fingers are the pincer-end pieces from blue crab claws, commonly served as an appetizer with remoulade sauce, seafood cocktail sauce, lemon, butter, or Worcestershire Sauce.
Crab Fingers / Crab Claw Fingers
Louisiana Blue Crab
16 oz.
Frozen
Crab fingers are a great appetizer, and can be served as a complement to other seafood dishes such as fried fish and stuffed flounder. Prepare the claws by peeling away the shell. You'll only be using the pincer end of the claw.
Cocktail Crab Fingers - Picked from the ends of the blue crab's claws, the meat is left attached to the feather (called a feather because it looks like a feather once all the crab meat is removed) of the claw. Most popularly served as an appetizer, it is commonly served “as is” with a remoulade sauce. Crab Claw fingers can also be marinated and served in a crab salad or even deep fried and served with a seafood cocktail sauce.
Put un-cracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes. In the meantime, melt butter in a small pan, being careful not to brown it. Remove from heat.
Crab fingers are picked from the ends of blue crab claws. The meat is left attached to the feather of the claw and is commonly served as an appetizer.
Yes. This product is frozen.
Put un-cracked claws into a steamer basket over boiling water, cover, and steam until heated through, about 5 minutes.
Crab claw fingers can be served as is with remoulade sauce, marinated and served in crab salad, deep fried, or served with seafood cocktail sauce.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.