Although we’ve often been warned to stay clear of snapping turtles, these tasty morsels deliver a punch of flavor with every bite. If you are running out of ideas for what to make for dinner or you want to serve something truly special and rare, look no further than our premium snapping turtle meat. Wholey’s Market ships fresh seafood, meats, and specialties straight to your door so you can spend less time brainstorming recipes and more time creating memories around the dinner table. What better way to shake up your midweek meal routine or introduce an exhilarating delicacy to your family than with our boneless snapping turtle meat? Each order we provide includes up to five pounds of delicious meat, so you can conveniently store for later use or use it all in one large recipe.
Snapping turtle meat is often thought of as a summertime treat, but you can create scrumptious gumbos, soups, sauces, nuggets, and other tasty delights for any occasion or celebration. Snapping turtles can average 10 to 12 inches in upper shell length and weigh between 15 to 25 pounds, making them a hearty choice for any large dinner party or family of hungry mouths to feed. Although boneless snapping turtle meat can be breaded and pan-fried or prepared in a variety of ways, low heat and slow cooking methods can produce the best results for such lean meat.
Our flavorful snapping turtle meat can add a bit of gourmet to your repertoire and inspire family recipes to pass down for years to come. If you have any questions about our inventory, shipping, or creating an account with us, please contact a member of our team today.
Snapping Turtle Gumbo Recipe
- ¼ cup canola oil
- ¼ cup all-purpose flour
- 1 – 2 pounds Wholey’s Market snapping turtle meat
- 1 pound smoked sausage (can substitute for andouille sausage)
- ½ onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, chopped
- 1 cup frozen or fresh cut okra
- 1 14.5 ounces can diced tomatoes with chilis, undrained
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar
- Black pepper to taste
- 1 – 2 teaspoons Creole seasoning
- ¾ pound cooked and peeled medium shrimp
- Make roux using one part canola oil and one part all-purpose flour.
- Stir roux until it turns light brown.
- Pour the roux into the crock pot (pre-heat so the roux doesn’t separate).
- Add all the remaining ingredients except the shrimp.
- Cook on high for three to four hours, stir, then cook on low for another 3 hours. (Or cook on low for seven to nine hours).
- Add shrimp 20 minutes prior to completion.
- Serve with rice or any of your favorite side dishes.