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Published: February 13, 2007
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EmailAbout Stone Crabs
Stone Crab claws are a favorite among seafood lovers. The claws contain firm textured, sweet meat. They are low in fat. Meal guides are based upon 3 claws per serving.
Buying, Storage and Handling
Remember to purchase seafood last and keep it cold during the trip home.
Stone crab claws are available cooked. They are cooked immediately after harvest to prevent the meat from sticking to the inside of the shell.
Store cooked crabs and picked meat in the coldest part of your refrigerator or "meat keeper" at 32 degrees F and use within two days.
Stone crab claws that are completely intact (occasionally claws crack during handling) can be frozen at 0 degrees F for up to six months.
Thaw frozen stone crab claws in the refrigerator for 12 to 18 hours. If thawed under running water quality will be lost.
Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
Always marinate seafood in the refrigerator.
Discard marinade; it contains raw juices which may harbor bacteria.
When marinade is needed for basting reserve a portion before adding raw seafood.
Cooking
To remove meat from shell, crack all sections of shell with a hammer or nut cracker and pick out the meat.
Serve alone or use in any recipe calling for crabmeat or lobster.
To serve as hors d'oeuvre or appetizer, remove the shell and movable pincer, leave the meat attached to the remaining pincer. Serve with drawn butter and fresh lime juice.
Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
| Calories | 60 | |
| Calories From Fat | 0 | |
| Total Fat | 0 | g |
| Saturated Fat | 0 | g |
| Cholesterol | 45 | mg |
| Sodium | 300 | mg |
| Total Carbohydrates | 0 | g |
| Protein | 15 | g |
More About the Stone Crab
Florida's regulatory agencies consider three species of crab to be true Gulf of Mexico stone crabs; Menippe mercenaria, Menippe adina, and the interbreeding hybrid of the two species. Stone crabs differ from blue crabs in that only the oversized claws are harvested. This highly nutritious meat is considered a delicacy and is usually boiled and served in the shell with a sauce. The meat resembles lobster in appearance and flavor.
Adult stone crabs are easily recognized by their oval body and two large claws. The adult body of the stone crab is dark brownish red, more or less mottled and spotted with dusky gray. An interesting feature about the stone crab is the mark on the inside of the large claw that resembles a thumb print.
Stone crabs inhabit bays and estuaries where they hide under rocks and shell fragments. When fully grown they move into shoals just below the low tide mark and dig oblique burrows 12 to 20 inches deep. Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida.
Stone crabs are captured commercially with traps which are re-baited every other day. Florida law forbids the taking of whole stone crabs. Fishermen are allowed to take claws at least 2 3/4 inches long and are required to return stone crabs safely to the water. The stone crab can regenerate its claws three to four times.
Source: www.fl-seafood.com
For more seafood information, visit www.fl-seafood.com and www.wildfloridashrimp.com
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