Crab Claws, Stone – Refreshed

Stone Crab Claws are prized for their sweet, meaty flavor. Harvested along the coast of Florida, the Stone Crab fishery is unique for its "Claw Only" approach in which fishermen remove a single claw from a live crab and then return the 1-claw animal to the water. After harvest, claws are cooked prior to shipment.

Scientific Name

Menippe mercenaria

Harvest Method

Wild Caught

Harvest Area

Florida

Seasonality

October 15 – May 1st

Cooking Notes

Shell and eat.

Best Substitutes

Jonah Crab

Responsible Sourcing Information

The state of Florida imposes minimum size requirements, trap specifications, prohibitions on the harvesting of egg-bearing females, and a limited season to manage the stone crab resource.

Editorial

“Stone crabs, scientifically known as Menippe mercenaria, are a culinary delight renowned for their sweet, meaty flavor. These crabs are characterized by their brownish-red shell speckled with gray spots and a tan underside. They possess large, unequally sized claws with black tips.

The stone crab fishery, primarily located along the coast of Florida, is unique for its “”Claw Only”” approach. Fishermen remove a single claw from a live crab and then return the one-clawed animal to the water. This method allows the crab to regenerate its lost appendage, contributing to the sustainability of the species.

After harvest, the claws are cooked before shipment, preserving their fresh, sweet flavor. The stone crab’s diet, which includes oysters and other small mollusks, polychaete worms, and other crustaceans, contributes to its distinctive taste.

In terms of potential substitutes, it’s important to note that the flavor and texture of stone crab claws are quite unique. However, other species of crabs or lobsters such as Jonah crab may provide a similar seafood experience. “