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Snow Crab Cocktail Claws

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Buying Snow Crab Cocktail Claws online


Snow Crab is often referred to as Queen Crab, and has a stringy yet delicate texture with a sweet taste that can be salty.

If you think you can only get delicious snow crab during “the season,” think again. Because it’s pre-cooked and flash frozen almost immediately after catch. Crab retains its delectable taste and firm texture that can be enjoyed any time of the year. The shell has been cracked and partially removed to make them easy to serve and eat. Just thaw and serve chilled- warm, melted butter optional. Once the snow crab is thawed, be sure to store it in the refrigerator and use the crabmeat within two days. 

Shell Cap removed for ease of eating, just pick up and eat like a lollipop!

There are 18-24 Claws per 2 lb. package.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!


How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.


Chimichurri is a traditional Argentinian dipping sauce that combines fresh herbs with a heavy dose of garlic and a hint of spice—and it’s absolutely perfect for our sweet and sumptuous Snow Crab Cocktail Claws. To enjoy, simply remove the shell cap on your crab claw, dip it generously in the garlic chimichurri, and take a bite. This dish makes a great appetizer, but can also be a full meal if you pair it with a nice salad and some crusty bread.


  • 1 lb Snow Crab Cocktail Claws, thawed
  • 5 cloves garlic, sliced
  • 1 cup fresh parsley, firmly packed and stems remove
  • 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
  • ½ cup extra virgin olive oil
  • Zest and juice of one lemon
  • ½ tsp dried red chili flakes
  • ½ tsp kosher salt
  • 1/8 tsp fresh ground pepper


  1. Add garlic, parsley, and oregano to a food processor and pulse to combine. Be careful not to over process the mixture—you want the ingredients to be chopped, not pureed.
  2. Spoon garlic and herb mixture into a medium sized bowl and add extra virgin olive oil, lemon zest and juice, dried red chili flakes, salt, and pepper. Add more salt and/or pepper to taste if desired. Serve immediately or store in the fridge. If refrigerating, allow garlic chimichurri sauce to return to room temperature before serving.

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