STONE CRAB

🦀 Florida Stone Crab Claws

Fresh. Sustainable. Unmistakably Florida.

Florida Stone Crabs (Menippe mercenaria) are a true local delicacy—prized for their sweet, tender claw meat and sustainably harvested in a way that lets the crab live on. It’s one of the only proteins in the world where the animal is returned to the ocean alive to regenerate.

💡 Why They’re Special

  • Florida Delicacy: One of the few proteins truly unique to the region
  • Luxury Seafood: Highly sought after by top chefs and fine dining restaurants
  • Eco-Friendly: Only the claws are taken—crabs live and regrow them naturally

📍 Where They’re Found

  • Native Range: From North Carolina to Belize
  • Commercial Hotspots: Florida Keys and Gulf Coast
  • Habitat: Shallow, rocky waters and sea grass beds

🗓️ Season & Sustainability

đź“… Stone Crab Season

  • Open: October 15
  • Closed: May 1
  • Strictly regulated to allow claw regeneration and protect future populations

♻️ Sustainable Harvesting

  • Only one or both claws are removed (based on size and condition)
  • Crabs are returned alive to the sea
  • A healthy crab can regrow claws 2–3 times in its lifetime

🧠 Fun Fact: Built-In Defense

Stone crabs can drop their own claws to escape predators—a natural defense called autotomy. This same trait allows them to regenerate new claws after harvest.

⚖️ Claw Sizes (Sold by the Pound)

  • Medium: ~6–7 claws/lb
  • Large: ~4–5 claws/lb
  • Jumbo: ~2–3 claws/lb
  • Colossal: ~1–2 claws/lb

Note: Bigger claws have wow factor, but medium claws are often considered the sweetest and most tender.

🧊 Fresh vs. Frozen

  • Fresh Claws: Best enjoyed within 5–7 days of harvest
  • Frozen Claws: Available out-of-season, but freezing may affect texture
  • Flash-Freezing at Sea: Preserves freshness better than traditional freezing

⚠️ Buying & Storing

  • Look For: Firm, pre-cooked claws (they’re boiled on the boat)
  • Smell: Should smell fresh like the ocean—never fishy
  • Storage: Keep covered in ice in the coldest part of your fridge
    → Drain meltwater regularly to avoid spoilage

🍽️ How to Serve Stone Crab

❄️ Chilled (Classic Style)

  • Served cold with creamy mustard sauce or lemon butter

🔥 Warm (Modern Twist)

  • Gently reheated and served with drawn butter
  • Try our compound butters like garlic herb, citrus dill, or Old Bay

🔨 Pre-Cracked for Easy Enjoyment

  • Claws are typically served pre-cracked
  • Shells are extra hard, so crack with care if serving whole

🧾 Florida Regulations (Legal Notes)

  • Minimum Claw Size: 2 7/8 inches to be legally harvested
  • Out-of-Season Harvesting: Strictly prohibited
  • Licensing Required: All commercial fishers must be licensed and compliant with state regulations