The Florida stone crab is a species found along the Atlantic and Gulf coasts from Connecticut to Belize, although most of the commercial harvesting is done off the southern coast of Florida. All stone crabs are caught in the wild, with the season running from October 15 to May 15. During harvesting, the crabs are caught in traps and then a claw is removed from the crab before it's returned to the ocean where it will regrow its lost limb. The body of the crab is small and therefore rarely eaten; however, they have a large crusher claw and smaller pincer claw. The sweet-tasting meat is typically enjoyed unseasoned with melted butter for dipping.
Recipe Servings: 6
Directions
- Put water in the bottom of a steamer pot, taking care not to add so much that it will boil up into the steamer basket. Bring the water to a boil over high heat. When water boils, transfer claws to steamer basket and place over boiling water.
- Steam for about 5 minutes.
- While crab steams, melt the butter separately and divide between six small serving dishes.
- Remove claws from steamer basket and crack with a hammer before bringing to the table.
- Serve with the melted butter and lemon quarters on the side.
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