This week, Bill is super excited that we have Stone Crab Claws! Bill dropped by our corporate kitchen for a demonstration on how to properly crack open a claw.
Stone Crab Claws have firm, sweet tasting meat. Claws are traditionally served either cold or at room temperature with a dipping sauce. Stone Crab Claw season involves a catch-and-release practice: crabs are caught in traps and harvestable claws, those 2 ¾ inches in length when measured from the elbow to the tip of the lower immovable portion of the claw, are taken. After that, the crab is released to regrow their claws.