caught off the coast of Cork, Waterford and Wexford by pot.
keep stored in clawbox within your fridge. eat within 2-3 days.
we select the largest male spider crab claws and gently poach for 5 minutes to lightly cook the claw meat. we then immediately blast freeze to preserves their sweetness and texture. you will receive them in our bespoke claw box and once lightly defrosted under running cold water for 2 minutes they are ready to easily finish quickly on the BBQ and crack.
the season runs from April to October, as they winter in deeper waters at more than 100m and migrate to shallower depths as the sea temperature rises to spawn.