Crab - Cooked, Stone Claws, Wild, USA, Large
Entirely sustainable, Stone Crab meat is white to off-white and flakey with a sweet taste. Claws are usually cooked right on crabbing boats or at dockside, and are available either fresh or frozen.
Region & Fishery
Where FromMid-South Florida, both coasts
Stone Crabs are usually "right-handed," meaning that the larger crusher claw is usually on the right.
The most traditional way to prepare Stone Crab claw is to heat up the claws, which is eventually served with either butter or a sauce. However, Stone Crab claw can also be served cold. The Stone Crab claws must first be cracked open using a mallet or another heavy instrument. Towels or cloths are advised for stopping shells from splattering during this process. The mallet should lightly tap both sides of the Stone Crab claw’s knuckle. Once the claw is open, it is traditionally served with crushed ice on a tray with lemon wedges.
Stone Crab claws are a delicious source of protein.
FFM Seafood Cooking Methods - Grilling
FFM Seafood Cooking Methods - Steaming
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Info Source myfitnesspal.com