[et_pb_section fb_built=”1″ _builder_version=”4. 0. 9″][et_pb_row _builder_version=”4. 0. 9″][et_pb_column type=”4_4″ _builder_version=”4. 0. 9″][et_pb_text _builder_version=”4. 0. 10]I was born and raised in Florida, and I have always thought stone crab claws were delicious. Back when I was a kid, stone crab was a treat that we saved for holidays like New Year’s or Valentine’s Day. Stone crabs have tough shells, but their meat is soft and rich, and I like the way it feels better than the meat of many cold water crabs. Because you can never have too much stone crab, I bought 5 pounds for my New Year’s Eve dinner for four people. That’s about 1 pound of claws for each person.
Stone crab claws are a delicious and coveted seafood delicacy found primarily in Florida. Known for their impressive size and sweet, succulent meat, they are a favorite among seafood lovers. However, stone crab claws require a bit of work to extract all that tasty meat inside. If you’re new to stone crabs, have no fear – this guide will teach you the foolproof process for eating stone crab claws like a pro.
Let’s start with a quick overview of what exactly stone crab claws are. Stone crabs are a species of crab native to the western Atlantic Ocean. They get their name from their incredibly hard shell, which resembles stone. Only the claws of the stone crab are eaten, as the body meat is not large enough to have significant meat.
Fishermen collect the claws and the crabs are returned to the ocean where they can regrow their claws. This sustainable fishing method allows the crabs to be harvested multiple times. Stone crab season runs from October to May with peak season being October to December when they are most plentiful.
Pro Tips for Purchasing
- Look for claws that feel heavy for their size, indicating thicker, meatier claws. Lighter claws will have thinner meat.
- Choose claws with a bright orange tip, which means they were harvested recently.
- Make sure the claws are intact, not cracked or broken. Damaged claws could dry out.
- For the best flavor, buy fresh claws instead of frozen or pasteurized.
Step 1: Cleaning and Cooking the Claws
Before cooking, give the claws a rinse under cold water. Use a stiff brush to scrub off any debris.
There are two methods for cooking stone crab claws:
Boiling Fill a large pot with 1 gallon of water per every 2-3 lbs of claws. Add 2 tablespoons of salt. Bring to a rolling boil and add the claws. Cook 7-8 minutes for medium claws, 10 minutes for jumbo claws.
Steaming: Place claws in a steamer basket in a pot with 2 inches of boiling water. Steam 7-8 minutes for medium, 10 minutes for jumbo.
Boiling is the quickest method, but steaming prevents the meat from absorbing excess water.
Step 2: Cooling the Cooked Claws
Once cooked, transfer the hot claws to a sheet pan or bowl. It’s important to cool the claws completely before cracking and eating them Cold claws make for easier shell cracking and the meat will hold together better
- For faster cooling, place the cooked claws in an ice bath.
- Refrigerate cooked claws up to 2 days before serving.
Step 3: Cracking into the Shell
Now comes the fun, slightly messy part – cracking into the shell! This takes some practice – it’s easiest once you get the technique down.
You’ll need:
- Cracked stone crab claws, cooked and cooled
- Seafood cracker or small hammer
- Seafood pick or fork
- Place claw on a steady surface, meat side up. Position thumb on the movable part of the shell.
- Quickly apply pressure with the cracker/hammer at the joint to crack the shell.
- Once cracked, carefully separate and lift off the shell.
- Use the pick or fork to pull out the meat.
Pro tips:
- Crack near the joint end for large pieces.
- Don’t smash the meat – be patient removing it.
- Use pliers if having difficulty cracking the hard shell.
Step 4: Enjoy the Sweet Meat
Once you’ve perfected the process of getting the meat out, it’s time to indulge! The meat of the stone crab claw is simply heavenly – sweet, tender and perfectly flaky.
Here are some serving ideas:
- On its own, with just a squeeze of lemon or lime
- In a crab cake or crab salad recipe
- As a topping on pasta or risotto dishes
- Mixed into stuffing or breadcrumbs as a decadent filler
The creamy, versatile meat also pairs well with:
- Melted butter
- Mustard sauce or aioli
- Horseradish or cocktail sauce
- Parmesan cheese
- Fresh herbs like parsley, chives or dill
Step 5: Use the Leftovers
One stone crab claw can provide multiple servings of meat. To use up every last bit:
- Store picked meat up to 2 days in an airtight container in the fridge.
- Heat up flaky pieces of leftover meat in pasta, seafood stews and sautés.
- Mix any small bits of meat into crab dip or salad.
- Use the empty shells to make seafood stock.
Step 6: Pair with a Nice Wine
Don’t let the sweetness of the crab meat overpower your palate. A nice white wine is the perfect pairing with stone crab to let those briny, succulent flavors shine.
Delicious wines to enjoy with your stone crab include:
- Chardonnay – Buttery California chardonnay
- Sauvignon Blanc – Bright, citrusy notes
- Sparkling Wine – Bubbles cut through the richness
- Rosé – Crisp with fruity flavors
Cracking Stone Crab Claws Like a Pro
While they require a bit of effort, fresh stone crab claws are one of life’s simple luxuries for any seafood aficionado. Keep these tips in mind and you’ll be eating sweet claw meat like an expert in no time. Always buy fresh, cook gently, cool completely and take your time cracking. Enjoy the fruits of your labor with one of the suggested wine pairings for a five-star meal.
When is stone crab season?
From October to May, hunters who want to trap crabs must sign up with the Florida Fish and Wildlife Commission. The crabs are prized for the meat in their large claw. Stone Crabs are taken out of the traps after being caught, and only one large claw is taken. The live crab is then returned to the ocean. A new claw will regrow. Stone crabs live on both the Atlantic and Gulf coasts of Florida. The Florida Fish and Game Service tightens the rules on claw harvesting to protect the tasty crabs for future generations. People have talked about farming stone crabs for years, but I don’t think there is yet a commercial farm up and running.
What to serve with stone crab?
Stone crab is like a nice steak, keep it simple. My family serves stone crab the old-fashioned way, which is cold and with the simple mustard sauce that made Joe’s Stone Crab famous. Keeping with the steakhouse tradition I like a blue cheese wedge salad and some crusty bread. Then I bring out the main event: a huge pile of the cold claws. To drink with your stone crab, enjoy some good champagne or a cold crisp vodka martini. I finish the meal with a decadent desert like flourless chocolate cake or home-made carrot cake. Beyond the menu you need to set you guests up for stone crab success. Put out good, heavy-duty lobster or crab crackers, empty bowls for the shells, and big, heavy-weight cotton napkins in case things get messy.
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How to Crack and Eat Stone Crab Claws
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.
Are coconut crabs healthy to eat?
Crabs are rich in omega 3 fatty acids, protein, vitamins like riboflavin and minerals like selenium, copper, phosphorus. Coconut crabs are not known to be poisonous. The fat in the abdomen and the egg inside the female are the delicious edible parts. It is prepared by steaming or boiling them in coconut milk. Consuming coconut crab along with sea mango, cerbera manghas may make the coconut crab toxic due to the presence of cardiac cardenolides(cardiac active steroids). This causes electrolyte imbalance that affects the electrical conductivity of the heart.
How do you eat stone crab claws?
At most, you’ll have to crack the shells with either a claw cracker, hammer, or even just by whacking them decisively with the spine of a butter knife. Then just dip and enjoy. The season for fresh stone crab claws runs from mid-October to the end of April.
What to serve with stone crab claws?
Serve hot with the mustard sauce, additional melted butter and chives. When ordering stone crab claw, they will most likely already be cooked, so the key here is to reheat them with extra flavor for serving. If you want options, cocktail sauce, tarter sauce, or even chimichurri are also great dipping sauces for crab.