Cooked and ready to eat. You’ll need a hammer! – they’re far too big for any claw cracker. Claws from large Cornish and Scottish crabs Delicious meaty cooked claws. And oh so large – you won’t believe it until you see them. Crack the shells gently with a hammer before serving. Of course, you can warm them up a bit before eating but we think they are just as nice when eaten cold. The claws and arms are thick through with meat so make sure you’ve got a pick on hand to get every last little bit.

Additional information