The return of cooler weather and the start of the Florida stone crab season are two things that mark the beginning of fall and early winter in the Sunshine State.
Stone crab season in Florida runs Oct. 15 through May 15. Visitors to Sanibel and Fort Myers love stone crab claws, but they can only be caught during that time. You need a license to fish in salt water and know which claws you can keep and which ones you have to throw back.
Stone crab is a delicious crustacean found in the waters along the southeastern United States and Gulf of Mexico. While the claws are the most prized part of the stone crab, the body is also edible In this article, we’ll explore whether you can eat the body of a stone crab, how to prepare and cook it, and some tasty recipes to try
The stone crab goes by the scientific name Menippe mercenaria and is found in shallow, coastal waters. They have large, tough claws which are the main part of the crab eaten. Stone crabs are fished commercially, especially in Florida where stone crab season runs from October 15 to May 15 During this period, fishermen are allowed to removal one claw from legal-sized stone crabs This doesn’t kill the crab, and the claws regenerate within about three years.
Stone crab claws have a sweet, succulent meat. They are often served chilled with melted butter or mustard sauce. The claws are also used in dishes like crab cakes, bisques, and seafood pasta. But what about the body of the stone crab?
Is the Stone Crab Body Edible?
Yes, the body of the stone crab is edible. While not as tender or sweet as the claws, the body meat has a good flavor. It has a firm yet flaky texture and tastes quite similar to other crab meat.
The stone crab body is made up of smaller pieces of white meat inside a hard shell. It requires some effort to extract the meat from the shell, but it can be worth it. The body meat works great in soups, stews, stuffings, crab cakes, and more.
When buying whole stone crabs for the body meat, look for crabs that feel heavy for their size. This indicates they will have a higher meat yield. Female crabs generally have more meat than males. Also avoid any crabs with cracked shells or an unpleasant odor.
Is Eating the Body Safe?
Eating stone crab body meat is generally safe, though there are a few precautions to take:
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Make sure the crab was alive right before cooking. Do not eat any dead or questionable crabs.
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Cook the body meat thoroughly, until it reaches an internal temperature of 165°F. This kills any bacteria present.
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Avoid the intestinal tract and gills which may harbor bacteria.
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People with shellfish allergies should avoid stone crab entirely.
As long as you follow basic food safety guidelines, the stone crab body can make a nutritious and tasty meal.
How to Prepare and Cook Stone Crab Body
Once you’ve sourced some fresh stone crab bodies, you’ll need to humanely kill them right before cooking. This is done by placing the live crabs in the freezer for 30 minutes before boiling.
To extract the body meat:
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Bring a large pot of salted water to a boil. Add the frozen crabs and boil for 8-10 minutes.
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Use kitchen shears to remove the top shell. Scoop out the gills and intestinal tract and discard.
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Pick out the body meat, being careful to remove any bits of shell or cartilage.
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Give the meat a final rinse. Pat dry with paper towels.
You can use the cooked meat right away or store it covered in the refrigerator for 2-3 days. Here are some of the most popular ways to cook stone crab body meat:
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Steaming – Place pieces of body meat in a steamer basket and steam until heated through, about 5 minutes. Toss with melted butter, lemon, and fresh herbs.
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Sautéing – Heat olive oil in a pan over medium-high heat. Cook the crab meat for 2-3 minutes per side, until warmed through. Season with salt, pepper, and garlic.
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Baking – Mix cooked crab meat with breadcrumbs, egg, and seasonings. Form into patties and bake at 425°F for 12-15 minutes.
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Crab cakes – Fold crab meat into a mix of breadcrumbs, egg, mustard, and seasonings. Form into patties and pan fry until golden brown.
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Soups & stews – Add crab meat during the last 5 minutes of cooking soups and stews. Try crab and corn chowder or gumbo.
Delicious Stone Crab Body Recipes to Try
The sweet flavor and texture of stone crab body meat lends itself well to all kinds of dishes:
Baked Stuffed Stone Crab Bodies
Mix crab meat with breadcrumbs, lemon zest, parsley, and Parmesan. Stuff into cleaned stone crab shells and bake until golden.
Stone Crab Salad
Toss crab meat with crunchy vegetables, lemon juice and olive oil. Serve over greens for a tasty salad.
Stone Crab Fritters
Make crispy fritters by combining crab meat with corn, bell pepper, and flour. Fry in hot oil until golden brown.
Crab Meat Pizza
Top pizza dough with marinara sauce, mozzarella, and chunks of crab meat for a delicious pie.
Creamy Stone Crab Dip
Blend crab meat with cream cheese, sour cream, lemon juice and Old Bay seasoning. Bake or serve chilled with crackers.
So don’t let that stone crab body go to waste! With some simple preparation, you can unlock a tasty addition to seafood meals and recipes. Just be sure to cook it thoroughly and avoid any sketchy-looking meat. Follow proper food safety and you will be enjoying delicious crab cakes, salads, and more in no time.
How Do I Measure Stone Crab Claws?
When measuring stone crab claws, the size of the claw is measured by the length of the propodus. What’s the propodus, you ask? It’s the larger immovable part of the claw.
Legal-sized claws are 70 millimeters (2 and ¾ inches) or greater in propodus length. From where the propodus starts (at the elbow joint) to where it ends (on the outside), that’s how long it is.
How Many Stone Crab Claws Can You Take?
There are Florida stone crab season limits. Recreational crab fishers are limited to five traps per person. People who go crab fishing for fun can catch up to two gallons of stone crab claws per boat, but not more than one gallon per person.
To reiterate, harvesters can take no more than 1 gallon of legal stone crab claws per day. Also, a boat can only have 2 gallons of legal stone crab claws on board at any given time. Be careful because boats will be checked randomly.
Why Stone Crab Claws Are So Expensive | So Expensive
How do you eat a stone crab?
Allow your stone crabs to cool. The best way to enjoy this tasty delicacy is to eat it cold with a side of Billy’s signature mustard sauce. Next, get ready to crack into a sweet, one-of-a-kind food experience. Hold a prepared crab claw in one hand. Grab a wooden mallet or a spoon with your other hand and hit the shell two to three times.
Does stone crab need to be cooked?
Typically, any stone crab ordered online is precooked when it arrives, so you only need to heat it up. Most people boil the crab to get it hot and ready for a meal, but you can steam it or oven-bake it as well. Once you have cooked it, you need to let the meat cool down a bit.
Can you eat stone crab in Florida?
If you are new to this specialty food, follow our tips for how to eat stone crab. Florida limits stone crab season to maintain the crab population. You can enjoy fresh stone crab from October through May.
What to eat with stone crab claws?
Consider putting together a light and refreshing seafood salad. It’s a fantastic way to balance the rich flavors of stone crab claws with some crisp greens and a variety of other seafood. Think of adding shrimp, scallops, or even some grilled grouper to create a delightful seafood ensemble.