[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.
With its reputation as a delicacy, many seafood lovers ask: Is stone crab good to eat? This sweet, briny crustacean offers exceptional flavor and texture when sustainably harvested and properly prepared.
In this article, we’ll dive into everything you need to know about enjoying stone crab claws – from their attributes and taste profile to cooking tips and pairing ideas. Read on to become a stone crab connoisseur!
What is Stone Crab?
Stone crabs inhabit the warm coastal waters of the Gulf of Mexico and the Atlantic Ocean. Their scientific name is Menippe mercenaria, with ‘stone’ referring to their rock-hard shells. Stone crabs have two very large claws with black tips and reddish-brown coloration.
Unlike other crab species, stone crabs can regenerate lost limbs. This makes them ideal for a sustainable fishery. Claws are carefully removed and the crab released back into the ocean unharmed. The claws then regrow over subsequent molting cycles.
The stone crab season runs from October 15 to May 15 off Florida’s coasts. Peak season when claws are at their meatiest is October through December.
Is Stone Crab Good to Eat? Flavor and Texture
In short – yes! When cooked and cracked open, stone crab claws reveal tender, sweet meat with subtle briny notes. The texture resembles lobster, being firm yet flaky when perfectly cooked.
Compared to king crab or snow crab legs which can taste slightly fishy, stone crab meat has a milder, more delicate flavor Its sweetness is similar to jumbo lump crab meat from blue crabs
The claws offer generous portions of meat Large claws can contain up to two ounces, providing a satisfying experience for crab aficionados. Chefs and seafood connoisseurs alike prize stone crab as a delicious delicacy
Stone Crab Nutrition Facts
Alongside its scrumptious taste, stone crab offers excellent nutritional value:
- High in protein – 24g in 6 ounces cooked
- Low in fat and calories – 2g fat and 120 calories per serving
- Rich in Vitamin B12, selenium, copper, phosphorus
- Contains Omega-3 fatty acids EPA and DHA
With this stellar nutrition profile, adding stone crab into your diet provides health benefits as well as delicious flavor.
How to Cook and Eat Stone Crab Claws
Preparing freshly caught stone crab is simple. Follow these steps for perfect results:
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Clean – Rinse claws under cold water. Scrub with a brush to remove any debris.
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Boil – Use a large pot with ample water to cover the claws fully. Add salt to taste. Boil for 7-8 minutes until the shells turn bright orange-red.
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Cool – Transfer cooked claws to an ice bath to stop the cooking process.
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Crack – Use a mallet or crab cracker to tap the shell in strategic spots to crack it open.
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Twist – Twist off the loosened shell sections to expose the meat.
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Extract – Use a fork or pick to pull the meat out in chunks. Discard empty shells.
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Enjoy! – Dip the sweet meat in butter, mustard sauce, or lemon juice.
When buying pre-cooked frozen claws, simply thaw, crack, and serve!
Delicious Ways to Eat Stone Crab
Beyond savoring stone crab au naturel, there are endless delicious ways to indulge:
- Generous chunks in salads, seafood platters, or pasta
- Mixed into crab cakes, stuffings, and casseroles
- Topping flatbread pizzas or toasts for an appetizer
- Folding meat into omelets, frittatas, or quiches
- On crostini, crackers, or in lettuce wraps for passed hors d’oeuvres
- Mixed with mayo, lemon, and herbs for a crab dip or sandwich filing
Stone crab pairs perfectly with creamy or citrusy flavors. It brings elegance and richness to any dish, satisfying even the most discerning foodie tastes.
Perfect Accompaniments for Stone Crab
What should you serve alongside succulent stone crab claws? Here are some sensational sides to try:
- Drawn butter – The simplest dipping sauce, enhancing the sweetness
- Lemon wedges – A bright, fresh complement to briny richness
- Clarified butter – For a nutty depth without milk solids
- Mustard sauce – Classic pairing with tang cutting through fat
- Horseradish sauce – Delicious kick and acidity
- Garlic aioli – Infuse mayo with minced garlic
- Cocktail sauce – Tart, sweet, savory trifecta
Beyond sauces, balance the richness with light sides:
- Steamed asparagus or green beans
- Lemon dressed mixed greens salad
- Herb salad with onion and tomatoes
- Coleslaw or potato salad
- Crudites with veggie dip
And for special occasions, upgrade to surf and turf with filet mignon or lobster tail!
Is Stone Crab Sustainable?
Stone crab scores well for sustainability compared to other crab options. As mentioned earlier, the claws are harvested selectively without sacrificing the animal. Plus, U.S. fisheries are well-managed under Florida’s regulations.
When buying stone crab, look for claws labeled as harvested from the Gulf of Mexico or Florida. Price will be higher than imported options, but this ensures supporting responsible U.S. crab fishermen.
Purchasing whole frozen claws rather than claw meat also means less processing and waste. Avoid meat that seems mushy or chopped as it may contain fillers.
Are There Any Downsides to Eating Stone Crab?
While deemed sustainable, there are a couple factors to consider:
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Supply limitations – Due to small harvesting season and regeneration timeframe, availability is restricted compared to other crab species.
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Price – Low supply and high demand pushes cost per pound above other types of crab.
But many feel the incredible sweet flavor and delicate texture justify the premium price tag for special occasions or a memorable dining splurge.
Is Stone Crab Worth a Taste?
For any lover of seafood, a resounding yes – trying stone crab is a must! The heavenly briny sweetness balanced by a firm yet tender bite creates an indulgent experience for the senses.
When buying claws responsibly sourced from American waters and cooked to perfection, you can dig in with full confidence that stone crab is a sustainable delicacy worth savoring.
So next time you spot stone crab on a restaurant menu or seafood counter, go ahead and treat yourself to these mouthwatering claws. Just crack, twist, and dip into that glorious ocean-fresh flavor. A new seafood obsession awaits!
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.
How to cook stone crab claws?
You don’t! All commercially available stone crab is steamed as soon as possible after it is harvested. The only people cooking stone crab are people catching their own. You will want to pre crack the claws for you guests. I suggest you crack them a few hours before you serve them, then put them back in the fridge to let the extra water drain off. This makes it much easier to eat the claws. I’ve seen people crack stone crab for years with either a mallet or a lobster cracker. But one day I was at a sushi restaurant and saw a chef hit each knuckle and then the claw with the back of his knife. It was life altering and so much easier. If needed give your claws a rinse then place on your cutting board and crack away. I like to crack the egg about 25% of the way through, leaving the shell on to keep the meat safe until it’s time to serve. [/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4. 0. 9″][et_pb_ src=”https://cookbetterthan. com/wp-content/uploads/2020/01/Stone-Crab-2. jpg” _builder_version=”4. 0. 9″][/et_pb_][et_pb_video src=”https://youtu. be/7UcRoEbMf1M” _builder_version=”4. 0. 10″][/et_pb_video][/et_pb_column][/et_pb_row][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″].
How to Eat Stone Crab
How do you eat a stone crab claw?
Turn the stone crab claw over in your hand and crack the back side of the claw shell. Remove the outer shell from the stone crab claw. Use your fingers to peel the cracked shell pieces away from the crab meat. Hold the crab claw meat by the pincer end and dip the meaty end in melted butter, lemon juice or spicy mustard.
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.
Is stone crab meat good for You?
Stone crab meat is also a source of lean protein and healthy minerals like magnesium and selenium. In addition, it makes for a delicious meal and an impressive dish to serve to guests! But, the proper preparation can make or break your meal. Not cooking the claws all the way through can lead to cold spots.
Can Stone Crabs be harvested alive?
Stone crabs can be harvested alive and released after claw removal because of their regenerative abilities. Accessing the meat in cooked stone crab claws requires a little effort and a few easily followed steps. Allow boiled crab claw to cool before handling. Crack the stone crab claw shell.