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A crab leg is a tube. Straight kitchen scissors pinch it flat; these curved blades slide inside and follow the shell, so you split it lengthways and lift the meat out whole.
Colour Red
How to use it
Start at the open end of a crab leg or lobster tail and push the curved lower blade inside.
Close the blades in short snips. The curve follows the shell, so the meat comes out in one piece.
Rinse off the shell and juices, then dry the blades and the pivot before you put them away.
Close up
Both blades arc the same way. The lower one goes inside the shell and the curve keeps its tip off the meat.
Short teeth near the pivot grip a slippery shell and bite into the thicker sections close to the pivot, where the squeeze is strongest.
Black PP with a red or grey inner grip. The lower loop is long, so your fingers share the squeeze.
Compared
A nutcracker style crab cracker breaks shell by crushing it, which is quick on claws and messy on legs. The two work well together on a whole crab.
| Compared | This productSeafood scissors | Shell cracker | Kitchen scissors |
|---|---|---|---|
| Crab legs | Split cleanly | Crushed | Pinched flat |
| Lobster tail | Yes | Awkward | Hard going |
| Thick claws | Trim after cracking | Yes | No |
| Prawn shells | Yes | No | Yes |
They are made for legs, tails and prawn shells. The thickest part of a large crab claw is better cracked first, then trimmed with the scissors.
The supplier doesn't say, so wash them by hand and dry them straight away, paying attention to the pivot where water collects.
Turn the tail shell side down, push the lower blade under the soft underside at the wide end and cut down the middle to the fan. Pull the two halves apart and the meat lifts out.
They trim herbs and snip bacon well enough, but the curve makes straight cuts on paper or packaging awkward. Keep them mainly for shellfish and they stay sharp longer.
Sharp items ship on a restricted courier route, so allow a little longer than for our other tools. Tracking is sent as soon as they leave the warehouse.
4.8
91 reviews
Sample, not realKeisha M.
2 Oct 2026
Sample, not realExcellent on legs and tails. On a large crab claw I did have to crack it first and then trim, which the listing does say. So not a tool for everything, but great at what it's for.
Lauren Rodriguez
1 Oct 2026
Sample, not realThey get through shrimp and thin crab legs fine, but I expected a bit more bite on lobster. Hand washing and drying is a bit of a faff too.
Dustin
30 Sep 2026
Sample, not realWish I'd had these for last summer's crab feast.
Craig H.
27 Sep 2026
Sample, not realLangoustine shells are spiky and awkward. Slide the blade in, snip along the tail, and the shell opens. The toothed jaws grip the slippery bits.
Ana B.
27 Sep 2026
Sample, not realNew Year's Eve crab legs went a lot smoother this year.
Garrett M.
24 Sep 2026
Sample, not realI cook a lot of shellfish and have tried a few pairs of kitchen scissors. The curve on these is what makes the difference, it follows the leg so you can open it without crushing what's inside. Toothed jaws near the pivot are good for gripping slippery shells. They're not meant for the thickest part of a big claw, and I crack those first, as the listing suggests.
Carlos
23 Sep 2026
Sample, not realI wanted something for whole crab and these just are not made for the thick shell parts. Fine on prawns but I'd already got a nutcracker for that.
Lucy E.
23 Sep 2026
Sample, not realDoes the job. Curved blades follow the leg.
Liam
21 Sep 2026
Sample, not realTook me a couple of tries to find the right angle on crab legs, you want the lower blade tucked inside the shell and short snips. After that it was smooth. Now it's a regular on seafood nights.
Garrett
20 Sep 2026
Sample, not realDoes what it says on lobster tails and prawns. Nothing fancy, nothing wrong.
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