Instructions

Bring the water back to a boil and cover the saucepan. Reduce the flame to medium heat and allow the stone crab claws to simmer for about 10 minutes.

Remove the saucepan from heat and drain all of the water out. Rinse each stone crab claw with cold water for 1 minute each.

Use a crab cracker to open each stone crab claw, and use a crab fork to remove the meat from inside. Be careful not to rip or shred the meat while removing.

Serve the stone crab claw meat immediately to prevent it from drying. Accompany with dipping butter or cocktail sauce for dipping.

Dipping Butter – Combine 2 tbsp. of butter, some minced garlic, salt, and other spices to taste and microwave for a minute or two, until mixture is evenly melted.

Tips & Warnings

Every 2½ pounds of stone crab claws will yield about 1 pound of stone crab meat. Keep this in mind when buying to ensure you purchase enough to serve everyone.

There are many strict laws regarding harvesting fresh stone crabs. Be sure to find out the specifics in your state before tampering with or handling any stone crabs.