How to Boil Stone Crab

Stone crabs are mainly found along the Atlantic and Gulf coasts. They are 3-1/2 inches long and about four inches wide. Their bodies are small in comparison to their claws, so humans generally do not consume the bodies. Instead, stone crabs are caught, de-clawed, and thrown back in the ocean, where they will grow a new set of claws. Stone crab claws must be boiled as soon as you get them. This will prevent the meat from sticking to the shell.

Things You'll Need

• Pot
• Water
• Salt
• Stone crab claws

Instructions

1. Fill your pot 3/4-full with water. Select a pot of appropriate size for the number of stone crab claws that you plan to cook.

2. Add two or three dashes of salt to the water, and then turn the heat setting to high.

3. Bring the water to a rapid boil, and then add the stone crab claws.

4. Boil for seven to ten minutes, remove from heat and drain the water.

5. Serve hot.

Tips & Warnings

• Stone crabs will last two to three days in a refrigerator, and up to six months in a freezer.

• You can make a garlic butter sauce for dipping, or serve the claws over a plate of pasta.

• Do not overcook the claws or the meat will become tough.