How to Cook Stone Crab

Stone crab claws can be eaten cold.

Preparing stone crabs is different than other crabs because they are usually not harvested whole. Instead, the largest claw is taken from the crab and then it is thrown back into the water to regenerate a new claw. Stone crab claws are cooked immediately to prevent the meat from sticking to the inside of the shell. As stone crab claws are already cooked, they only need a gentle warming before consuming. However, crab claws can also be eaten cold.

Things You'll Need

• Stone crab claws [estimate 3 per person for appetizer and 6 per person for a main course]
• Large pot
• Water
• Salt
• Lemon
• 2 tbsp. butter [or more for taste]

Instructions

1. Boil 6 cups of water with a pinch of salt. Turn off burner once the water is boiled.

2. Submerge crab claws in water for 5 minutes after the water has stopped actively boiling.

3. Melt 2 tbsp. butter in a dish and set aside.

4. Take crab legs out of water and drain off excess liquid.

5. Serve with a wedge of lemon and a side of butter. Open crab legs either with crackers, a small hammer, or a rock!

Tips & Warnings

• Ask if the crab claws have been frozen. As all stone crabs claws are cooked immediately, if you do not live in an area where they are harvested, you will be better off with frozen.

• If the crab is fresh, smell the catch. It should not smell musty or rotten.

• Keep crab legs refrigerated until you cook them.

• Three large crab legs are about 1 lb. of meat

• If you are serving the crab cold, try pairing it with a spicy mustard.

• Don't put the crab into the boiling water. This will cause the crab meat to dry out.

• Be careful opening the stone crab legs; don't slam your thumb with the hammer.

References

• Islamorada Fish Company and Market: Stone Crab Tips