Cooked crab claws carefully peeled by hand to keep the meat intact These peeled crab claws are ready to eat If reheating, be careful not to overcook A whole crab claw is a grade-A eating experience, but bearing in mind the effort required to remove the shell, it needs to be. These are from English brown crabs (your favourite, the source of our claw meat). Normally a dozen claws per pack, but if they are heavier than usual, you will get fewer. Please note that these are frozen in a clump so you need to defrost them altogether and eat within a couple of days (which should not be a problem.)