What Are Crab Fingers? A Guide to These Delicate Shellfish Morsels

Crab fingers, also called crab claws, are a delicious and indulgent seafood treat. These delicate pieces of meat come from the claws of crabs and offer an incredibly sweet, succulent taste of the ocean. Keep reading as I provide a complete guide to crab fingers – what they are, where they come from, how to cook them, and why you should add them to your next surf and turf feast.

What Part of the Crab are the Fingers?

Crab fingers are found at the end of a crab’s front claws. Crabs use their claws for defense, hunting food and latching onto prey.

The claws are formed of a hard upper shell, under which lies the sweet crab meat. Where the claw meets the body, meat fills the interior cavity in two long columns on either side.

Fishermen snap off the claws and extract this finger-shaped meat while leaving it still attached to the central cartilage “feather.” The feather holds the delicate meat together in those tender, succulent fingers.

What Types of Crab Have Fingers?

You can find crab fingers from a few different crab species:

• Blue crab – The most common source of crab fingers is the beautiful Chesapeake blue crab. These crabs thrive along the Atlantic coast and in the Gulf of Mexico. Their claws produce plump, sweet fingers.

• King crab – The monstrous claws of Alaskan king crab also yield impressive fingers, though they are harder to find. King crab fingers have a slightly firmer, meatier texture.

• Stone crab – Another prized finger comes from the Florida stone crab Just one claw is harvested from each stone crab before it’s returned to the ocean. The fingers are supremely tender with a rich, briny taste.

Typical Size of Crab Fingers

Crab fingers can range in size depending on the type of crab:

• Blue crab fingers are generally 2 to 5 inches long.
• King crab fingers can extend 6 inches or longer.
• Stone crab fingers tend to be small, around 2 to 3 inches.

The width also varies based on the maturity of the crab. Older, larger crabs produce thicker, heartier fingers.

What Do Crab Fingers Taste Like?

The flavor of crab fingers is sweet and delicate, with notes of the fresh ocean. The meat has a smooth, tender mouthfeel and buttery finish.

Crab fingers offer a slightly more concentrated taste of crab than lump body meat. The muscular claws yield meat with a pleasant springy texture.

Blue crab fingers have a subtle saltiness compared to the richer, brinier flavor of stone crab. King crab fingers have a robust, almost nutty flavor.

How to Eat and Prepare Crab Fingers

Crab fingers lend themselves well to simple preparations that highlight their fresh flavor:

• Eat fingers chilled with lemon or mignonette sauce for dipping. The acid brightens the sweetness.

• Quickly sauté in browned butter garlic for a classic French taste.

• Lightly dust fingers in flour and pan fry until crispy for finger-licking good appetizers.

• Bake into a decadent crab dip or fold into pasta.

• Grill over hot coals just until warmed through and smoky.

Take care not to overcook crab fingers, as the meat can dry out and become rubbery. Cook just until heated through or slightly browned on the outside.

Where to Buy Fresh Crab Fingers

You can find fresh crab fingers at many fish markets and high-end grocery stores, especially those near coastal regions. Availability is seasonal, with peak crab seasons in early summer and fall.

For the best quality and selection, try these sources:

• Independent fishmongers who work closely with local fishermen.

• Fish counters at gourmet grocery stores like Whole Foods.

• Directly from local crab fisheries if you live near blue crab or stone crab waters.

• Online seafood retailers who overnight ship fresh fingers.

Look for plump, moist-looking fingers with a natural translucent color. Avoid any with dry, cracked meat.

Are Crab Fingers Expensive?

Yes, crab fingers are one of the pricier shellfish products due to their delicate harvesting. Expect to pay:

• $15 to $25 per pound for blue crab fingers.
• $30 to $60 per pound for king or stone crab fingers.

Buying crab fingers in bulk can offer some cost savings. Cooking them as an appetizer or accent rather than the main dish helps stretch them.

Storing and Freezing Crab Fingers

To maximize freshness, use crab fingers within 2 days of purchasing. Store refrigerated in the shell on a damp paper towel.

For longer storage, carefully pack fingers into freezer bags removing any excess air. Frozen, they will keep for 2 to 3 months. Thaw overnight in the fridge before cooking.

The Benefits of Eating Crab Fingers

Beyond their melt-in-your-mouth flavor, crab fingers provide excellent nutrition:

• Packed with protein – 28g per 3.5 ounce serving.

• Low calorie – 100 calories in a 3.5 ounce portion.

• Rich in selenium, zinc, copper, and B-vitamins.

• High in omega-3 fatty acids that are beneficial for heart health.

• Cholesterol-lowering ability compared to other shellfish.

So treat yourself to these crabby bites of seafood heaven. Just be sure to crack open a bib before indulging in the finger lickin’ flavor!

Frequently Asked Questions About Crab Fingers

Are crab fingers and crab claws the same thing?

Yes, crab fingers and crab claws refer to the same part of the crab. The meat that fills the interior of the claws produces those long, delicate finger-shaped pieces when extracted.

How are crab fingers removed from the shell?

Fishermen use small handheld crab pliers to snap off the claws where they join the crab’s body. The top shell of each claw is then cracked open to access the meat inside. The fingers can be gently removed while still attached to the central cartilage feather.

Why are crab fingers so expensive?

The time-intensive manual process of collecting and extracting crab fingers results in high labor costs. Coupled with the short shelf life, seasonal availability, and high demand for these delicate morsels drives the price upward.

What crab has the biggest claws and fingers?

The Alaskan king crab and Japanese spider crab boast the largest claws and meatiest fingers of all crab species. An adult’s claw can span over 1 foot across.

How many fingers are in each crab claw?

Most crab claws contain two fingers of meat, one on either side of the central cartilage. Very large claws may yield four or more fingers. Smaller juvenile claws may produce just one dainty finger.