In Season 15 October - 15 May
CATCH and COUNTRY of ORIGIN
Trap/pot; Florida, USA
Medium/Select (5-8 claws/lb), Large (3-5 claws/lb), Jumbo (3 claws/lb), Colossal (1-2 claws/lb)
Flaky, white to off-white meat with a sweet taste
Already cooked, but require reheating before serving: Grilling, Roasting,Steaming, Poaching.
October 15th for Florida natives signifies the beginning of Stone Crab Claw Season. Locals kick off the start of the season with Stone Crab Claw eating festivals before they are commercially sold. People love stone crab claws not just for their taste, but also for their sustainable nature. After the crabs are harvested with baited traps and their claws are removed, they undergo a molting process that allows their appendage to regenerate. The claws must be of a certain size to harvest and egg bearing females cannot be declawed. Many like to serve this shellfish delicacy with a side of mustard lime sauce. Stone Crab Claw lovers get to enjoy them until the season closes on May 15th.
Claws are cooked fresh at sea or at the dock. They are placed in boiling hot water for seven to eight minutes. Traditionally, claws are served cold or room temperature with a variety of dipping sauces. Other favorite recipes are marinated or sautéed in a curry sauce.
The sweet tasting meat can be removed from the claws and used as an ingredient in other crab recipes. Approximately, 2.5 lbs of cooked claws yield 1lb of meat.