Florida Stone Crab Claws
Approximately 10lbs. Choose Medium or Large Claws
Approx. October 15-May 15
Gulf of Mexico, Off the Coast of Florida
Stone crabs have large, meaty claws that they use to crush open the shells of their primary food: clams, scallops and conchs. Inside these claws is sweet, succulent, tender meat.
These stone crab claws have been sustainably harvested by independent crabbers, and cooked the same day by a facility that specializes in stone crab claws. They are available in two sizes: Medium (6-8 per pound) and Large (3-5 per pound).
These claws have been cooked (steamed) immediately after the fishing boat docks.
Note: During periods when the water is too cold during the fresh crab season these claws may not be available due to quality concerns. You are welcome to contact us prior to placing your order and we will check to make sure they are currently available.
Remove stone crab claws from their plastic bag and store them (shell on) in your refrigerator.
For long term storage, stone crab claws can be frozen in the plastic bag they arrived in. To thaw later, place them in cold water with a layer of ice for 1-1 ½ hours. The water will help to rehydrate the claws as they thaw, but they should be removed from it once thawed to keep them from becoming soggy.
3-4 days fresh, several months frozen.
RECIPES & TIPS
Stone crab claws are fully cooked when you receive them. Best served cold, their meat can also be gently steamed or sautéed for five minutes.
Cracking stone crab claws is simple, but should be done gently to protect the tender meat.
First, hold a claw in the palm of your hand on a kitchen towel. Then use the back of a large, heavy metal spoon to whack the back/rounded side of the two knuckles, then the claw. Start with less force than you think you need, increasing with each whack just until the shell cracks. You don’t want to bruise the meat or force shards of shell into it.
Remove the meat from the shell, and serve with lemon, melted butter (we recommend clarified butter) or mustard mixed with mayonnaise. There's a hard inedible membrane in the middle of the meat, so pull or scrape the meat off of it to consume.
You can also scrape the meat off the membrane and toss with a citrus vinaigrette (and optionally with greens) to make a crab salad.