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Here are some helpful tips to help you enjoy your Stone crab experience.
Serving options:
- To serve as hors d'oeuvres or as an appetizer, remove the shell and movable
pincer, leave the meat attached to the remaining pincer. Serve with Mr. Rod's tasty mustard sauce or drawn butter
and fresh lime.
- Crack all sections of the shell with mallet and pick out the meat.
The
cooked meat can be used in any recipe calling for cooked crab meat or lobster. You will need 2½ pounds cooked Stone
Crab claws to yield approximately one pound of crabmeat.
Store fresh Stone crab claws in the coldest part of your refrigerator for up to two days. Freeze
Stone crab claws that are completely intact (occasionally claws are cracked during handling) at 0° F for up to six months.
The shell protects the meat during freezing. Thaw in the refrigerator for 12-18 hours. It is recommended
that you DO NOT thaw Stone crab claws under cold water because quality is lost.
Since the Stone Crabs are pre-cooked and ready to eat upon arrival, the
only thing left to do is crack the claws and enjoy them.
There are many techniques to crack a claw, but here is common method that
we're certain will give you excellent results:
- Place claws inside a Zip-lock bag and place on top of a cutting board with
the black tip down.
- Hit the claw and each of the two knuckles in the center with the wood mallet,
being careful not to hit to hard (the idea is to crack the claw not shatter it).
- Remove the claws from the bag and you are all set to go.
- Serve with Mr. Rod's tasty mustard sauce (included with all Stone Crab
orders) or lightly salted butter.
- Enjoy!
Stone Crab claws can be re-heated. It is not necessary to boil the
claws again since they are already cooked. We DO NOT recommend boiling the claws. You can put them in a
pot of warm water for approximately 8-10 minutes and they are all set to go. We do not recommend this method
simply because we believe it takes away some of the flavor, but there are plenty of people who enjoy them this way.
Nutritional information provided by
USDA Nutrient Data Laboratory.
Additional information provided by University of Florida Institute of Food And Agricultural Sciences and
Florida Department of Agriculture and Consumer Services.
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