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 ONLY 2 MORE DAYS
UNTIL THE END OF THE
2011 STONE CRAB SEASON!!!
MEDIUM ~ $9.99 LB.
LARGE ~ $13.99 LB.
HURRY IN WHILE SUPPLIES LAST..............
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 Medium - $9.99  Preparing stone crabs is different than other crabs because they are usually not harvested whole. Instead, the largest claw is taken from the crab and then it is thrown back into the water to regenerate a new claw. Stone crab claws are cooked immediately to prevent the meat from sticking to the inside of the shell. As stone crab claws are already cooked, they only need a gentle warming before consuming. However, crab claws can also be eaten cold.
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 Large - $13.99
How to cook Stone Crab
things you'll need:
- Stone crab claws [estimate 3 per person for appetizer and 6 per person for a main course]
- Large pot
- Water
- Salt
- Lemon
- 2 tbsp. butter [or more for taste]
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Boil 6 cups of water with a pinch of salt. Turn off burner once the water is boiled. -
Submerge crab claws in water for 5 minutes after the water has stopped actively boiling. -
Melt 2 tbsp. butter in a dish and set aside. -
Take crab legs out of water and drain off excess liquid. -
Serve with a wedge of lemon and a side of butter. Open crab legs either with crackers , a small hammer, or a rock!
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- 3 pounds medium or large Florida stone crab claws
- 2 tablespoons dry mustard
- 1 1/2 cups mayonnaise
- 1 tablespoons Worcestershire sauce
- 1 tablespoons half and half
PreparationCrack claws; remove shell and movable pincer leaving meat attached to the remaining pincer. Set aside. Combine mustard, mayonnaise and Worcestershire sauce; blend slowly for 3 minutes. Add small amounts of half and half until mixture has a creamy consistency. Serve claws with mustard sauce on the side. Note: Sauce can be refrigerated up to 5 days. Yield4 Servings Nutritional Value Per Serving(4 medium claws with mustard sauce) Calories 668, Calories From Fat 598, Total Fat 62g, Saturated Fat 10g, Trans Fatty Acid 0g, Cholesterol 76mg, Total Carbohydrate 1g, Protein 15g, Omega-3 Fatty Acid 0.06g. |
