Stone Crab season for 2009-10 opens October 15. As we only deal in fresh stone crab claws, never frozen, we are looking forward to ramping up our production and shipping fresh claws, directly from the boat to our customers anywhere in the U.S.A.
That's Really All You Need
You can use picked stone crab meat in much the same way you would use any crab meat, to cook with or use in salads, but the meat is so delicate and sweet, most "Florida Crackers" think of that as a waste. If you want to make crab cakes, a good ol' blue crab will do just fine but you can't beat a freshly cracked Stone Crab Claw eaten straight from the shell.
Just like any fresh seafood, crab claws should be handled carefully, kept very cold until you eat them, and frozen if you aren't going to eat them relatively quickly. An uncracked stone crab claw can be safely frozen and kept at 0° F for up to six months, although we believe it will lose a little flavor and try to avoid ever freezing our own stone crabs.
We have a brochure you can download, written by the Florida Department of Agriculture and Consumer Services, with some more tips and a few more recipes for serving this Queen of Florida Seafood. We look forward to filling your orders and sharing this wonderful Florida treat with you. Enjoy!
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