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The Stone crabs are a brown colour with grey spots and a
tanny colour underneath. They are large but have different sized claws with males having the more
dominant (larger) claws.
These crabs feed on other crustaceans
such as oysters and have a lifespan of 6-7 years. The Stone crabs lose their limbs on a regular basis to
escape predation and other dangers, but the beauty of this crab is that their limbs grow back. What is even
better, is that every time it grows back, the claw will be larger than the last time. This is good for us
humans as a consumer because if we master breaking the claws in the right places, then there is no need
to kill them. Thus we are hypothetically, recycling them back into the water, keeping up their numbers and
keeping enough to maintain this species to a high level.
The stone crab can be found along the Gulf coast
and they choose to live in oyster reefs, bay bottoms and rock jetties. From here, they
can effectively avoid predation.
Consisting of hinged claws with a very dark colour and
yellow & red bands, these Stone crabs have tiny bodies which is why only the claws are eaten.
Like some other variations of crab, use the bodies to make a broth or stock for other recipes and even a
sauce for your current crab recipe. To be within the law, the claws must be 2.5 inches long.
Only 1 of the claws is allowed to be removed for eating from which they have to be returned to the water.
This will preserve the numbers and even better for everyone, will keep the prices down enabling the chance
for anybody to try a high quality crab as the stone crab's meat is reportedly meant to have a similar
taste to lobster.
Ways To Cook Stone Crab In An Easy Way
When you love the taste of crab you may be looking for the different varieties of crabs around the world and
different ways to prepare them. A great tasting species is the stone crab and there are many different recipes.
Take a look at the different ways to cook stone crab and get it delicious every time.
A great appetizer is stone crab claws. All you need is about three pounds of claws, olive oil, dry vermouth, lemon
juice and salt and white pepper to taste. You will crack and remove the claw from its shell and pincer while
leaving just the end of the pincer and cook it in heated olive oil for three to four minutes.
Make sure you turn the claws quite often. Turn the heat up and add in the vermouth, lemon juice and salt and
pepper. Cook for just a minute more and keep spooning the vermouth sauce over the meat. This makes a great
appetizer served hot or cold for you or your guests.
Other great recipes exist and you can find them in several different places online. You can also find out how to
crack a stone crab. These are great visual aids to help you get all of the meat out of them while still leaving
them in good shape for presentation. This is important to know as half of the weight is in the claws and you want
to get all you can out of them.
When you get the stone crab you will most likely only get the claw in purchasing. This is
because the claws are harvested by cutting them off of the crab. The crab is then thrown back in the water as it
has the ability to generate a new claw.
The stone crab claws are cooked immediately when you get them as opposed to other types and species of crab. This
is important as it keeps the meat from sticking to the inside of the shell. They are typically already cooked and
will only need some light warmth to remove the shell.
Stone crab claws are delicious hot or cold and you can enjoy them year round. They are one of easiest to cook in
the crab family. They are also not as auspicious to some users as you only get the claw and are not staring at the
rest of the animal. Enjoy some stone cooked crab hot or cold and add some spice to your recipe making with this
wonderful meat.
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