2 Cans Heron Point Pure Claw Crab Meat (2 x 1 Lb.)

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Whether you are a culinary genius or you are just squeaking by when it comes to your cooking skills, having pure claw meat on hand is always a good idea. Crab claw meat is used in various recipes, from a delicious dip to soups and chowders to crab cakes. Our Heron Point, pure crab claw meat, is wild-caught, hand-selected, and steam-cooked for superior quality. Pinkish chunks of whole-leg meat are mixed with shreds of sweet meat from the claw in this one-pound can. With so much in a can, you can prepare hearty appetizers or meals for your family and friends without worrying about running out. Follow along with your favorite recipe, or try something new!
When you shop with us, you are shopping with a family-owned business that is devoted to only providing its customers the best. Our pure crab claw meat is a delicious option for the whole family. 

Crab and Cheese Quiche Recipe


  • 1 C Heron Point Crab Meat
  • Pastry for a 9 inch one crust unbaked Pie shell
  • 4 eggs
  • 1 Tablespoon chopped onion
  • 1 Tablespoon chopped green pepper
  • 1 C part skimmed mozzarella cheese
  • 1 ¾ C Skim Milk
  • ¾ C Dry Non-Fat Milk
  • ¼ t black pepper
  • 1 t Dijon mustard


  1. Preheat over to 425º
  2. Sprinkle onion and green pepper on the bottom of the unbaked pie shell
  3. Add mozzarella cheese
  4. Add one cup well-drained crabmeat
  5. Lightly beat four eggs with skim milk and dry milk in a medium bowl
  6. Pour mixture over ingredients in pie shell
  7. Bake for 15 minutes uncovered at 425º
  8. Reduce oven temp to 300º and cook for approximately 30 minutes
  9. To check, use butter knife. Put half way between edge of pie and middle. When the knife comes out clean, then the quiche is done.
Three cans of Pure Claw Crab Meat

2 Cans Heron Point Pure Claw Crab Meat (2 x 1 Lb.)