Cooked crab claws are perfect for elevating a dinner, whether served as a starter or as part of a luxurious seafood platter alongside langoustines, shrimp, and lobster.

Our crab claws are cooked to perfection with dill salt and beer. We boil them in the traditional Swedish way using our family recipe which makes them juicy and extremely tasty.  

To crack them open and access the meat you effortlessly use the back of a large knife and make a firm strike to the inside of the claw. This will create a crack and you can easily break it open with your hands. You can also use a nut cracker, especially for the joints and harder shells of the claw.

The crab claws are claws from stone crab. At any fish market there are various qualities of this product but we make sure, with our careful inspection and sorting, to always provide high quality crab claws. 

The higher quality crab claws are commonly known as "Brunklor" or Brown-claw you can normally see if the claws are filled with meat by the color nuance of the shell. The darker they are the more meat there is in the claws as the browner crabs have been living in rich environment of vegetation and food.  

Produced by: Fiskskaldjur
Storage: In fridge between 0 - 2 °
Storage duration: Five days
Origin: Sweden
Scientific name: Cancer Pagurus

Ingredients: Crab, Salt, Dill, Beer

Nutritional Information:
Energy
   535 kJ/128 kcal
Fat
   5,5 g
- of which saturates
   0,7 g
Carbohydrates
   0,5 g
- of which sugars
   0,1 g
Protein
   19,5 g
Salt
   1,6 g