Title: Stone Crab Information
Categories: Seafood Info
Yield: 1 Info file

Information only

Stone crabs are not harvested whole; that is why you only see the huge, black-tipped, orange and white claws in the market.

It is illegal to bring stone crabs ashore whole. After capturing the crabs in traps or pots, crabbers off the coasts of the Carolinas, Florida, Louisiana, and Texas carry the adult crabs aboard their boats while they head back to shore. Along the way they twist off the larger of the two claws and throw the live crabs back into the water. In 12 to 18 months, the remaining smaller claw will grow big and fat, the crab will grow a new claw (called a "retread") in place of the one it lost and the process begins again. The crabs can be declawed every year from about the second year until sometime after the fifth year. At that age, the crab's claws begin to shrink in size.

Prized for their rich, sweet taste, the claws are the only part of the stone crab's body that contains edible meat. They are graded by Weight Into One Of Three Categories: Jumbo (Over 5 1/2 Ounces), large (3 to 5 1/2 ounces) and medium (2 to 3 ounces.)

To crack a stone claw, simply hold the claw in one hand and strike it firmly with a crab mallet, the butt end of a table knife, or a large spoon. The goal is to crack the shell without smashing the meat. Aim your first blow at the knuckle, then the center joint. Finally strike a blow at the tip of the claw, peel away the shell and enjoy. The claws are already cooked and the meat needs little embellishment. Serve cold with melted butter or a mustard sauce, as is traditional in Florida. If serving the claws warm, shell them after heating or you'll lose moisture and flavor.

From Simply Seafood magazine, Winter 1996.

previous

next