An old recipe within a popular restaurant known as Joe's Stone Crab exists in
a place called Miami. They are meant to serve their Stone crab with the best mustard-mayonnaise sauce out there. So
to cut to the point and dive right in, here is the recipe for that sauce, which could also be used for
the other variations of crab we have discussed.
dry mustard (1 tablespoon), more if prefer
Worcestershire sauce (2 teaspoons)
A-1 sauce (1
Light cream (2
Pepper if you
The shell of the Stone crab is roughly 7.5 to 9
centimetres in length and 10 centimetres wide. They consist of a brown / red colour with grey spots and tan
underneath. Their pinchers are very large and are usually of differing sizes and comprise black tips. The females
are generally known to have larger shells but the males have larger claws.
Stone crabs prefer to eat mollusks and
crustaceans and are even known to eat sea grass and the remains of dead animals.
The Stone crab reaches sexual maturity after
one year and has incredibly long spawning periods which stretches through all Spring and Summer. During
this time, the females produce up to 0.5 and 1 million eggs that result in larvae which in turn results in baby
Stone crabs after approximately 36 days. The Stone crab has a life span of 7-8 years.
The beauty of stone crabs is that they have
limbs which are able to regenerate. So if the claw is broken correctly, this will heal and eventually result in
a new claw after 12 months. Even better than this, each time a new claw is regenerated, the newer claw will be
even bigger in size. If restaurants could master this, then the species would never be over fished and
would constantly have a fresh supply of crab meat that would be ever lasting.
The Stone crab is typically found at the bottom
of bays, oyster reefs and other areas where they can burrow from predators.
Mainly found around the Gulf
How To Eat
In general all crab meat is prepared the same
by boiling, steaming, flash frying and other methods. To get the real taste of the Stone crab, cook the
traditional way which is consistently mentioned through these pages. Boil in water and serve with melted butter,
lemon juice and salt. Brilliant as an appetizer and party food.
The giant claws on this crab are capable of
crushing an oyster making their chunky claws valuable for their meat. Many individuals prefer to eat stone crab
meat in comparison to Blue crab meat due to its rumoured lobster taste. Most places in America require that only
one claw be removed and then returned to the water, reducing the likelihood of over
How To Cook Stone Crab
Cooking stone crab differs slightly from cooking most other types of crabs, for the
simple fact that the method of harvesting is different. Stone crabs are normally not harvested whole, but instead
the crab's largest claw is removed and then it is thrown back in the water so a new claw can start to grow. The
claws have to be cooked nearly immediately; otherwise the meat will start to stick to the inside of the shell. The
ones you buy will most likely therefore already be cooked and only need to be warmed before you consume them. They
can, however, also be eaten cold. Below are some instructions on how to cook stone crab.
Boil six cups of water with a pinch or two of salt. Once it has reached cooking point, turn off the heat.
Once the water is not boiling any longer, immerse the crab claws in the water for at least five minutes. Do not put
the claws into boiling water - this will dry out the meat.
While you are waiting for the crab claws to cool down, put two table spoons of butter in a microwave dish and mix
with some garlic, salt or other spices, according to your taste. Microwave for a minute or two until the butter and
garlic/spices have melted together properly.
Remove the crab legs from the water and drain off all excess water. Be very careful here: those legs get extremely
hot and you can seriously burn yourself if your touch them while piping hot. You could hold them under a running
tap for a minute or two rinse them off and also bring down the temperature to a manageable level.
Serve the legs with a slice of lemon and a side of butter (as prepared in step three above). Open the crab legs
either with a small hammer, crackers, or kitchen shears.
If you don't live in an area where stone crabs are harvested, it is best to buy them frozen. This way you make sure
they are fresh. Otherwise smell them to make sure they don't smell rotten or musty.
If you buy them frozen, keep them frozen until you want to cook them. Otherwise they can be kept in the
refrigerator for a limited time.
It takes about seven large crab legs to get one kilogram of crab meat. Now that you know how easy it is to cook
stone crab, we would like to bet that you are soon going to surprise your guests with a delicious meal of cooked
stone crab legs!