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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.
.jpg "Stone Crab") 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 all 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 this a wonderful meat.
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