October 15th opened the much anticipated start of the season. Hundreds of boats went out and started collecting all the stone crab they could get their hands on. “The waters off the Florida Keys are Florida’s top source of stone crab claws. About 40 percent of the state’s average annual harvest of more than 3.1 million pounds comes from Keys waters, according to the Florida Fish and Wildlife Conservation Commission.” In  order to assure the continued survival of the species: Only one claw can be removed so that the crab will still be able to defend itself.  Legal-size claws may be harvested from female stone crabs unless the crab is carrying eggs. When its claws are removed correctly, the crab will regenerate legal-size claws in about three years, according to the Florida Wildlife Conservation Commission. A very large crab can regenerate a legal-size claw in about one year. On average, it is estimated that opening retail fish market prices for medium crab claws should be around $12 per pound. Large claws should run about $16.The 2007-08 stone crab season continues through May 15, 2008.

Stone crab claws are large and meaty. The claws are usually cooked immediately after being brought to the dock, usually by placing the claws in boiling water then bringing the water back to a boil. Total cooking time is seven to eight minutes. Running cold water over the cooked claws tends to keep the meat from sticking to the shell.  The locals in the Keys know the secret to cracking the claws open. Forget the shell crackers and use the back of a spoon. Gently smack the shell and it will crack cleanly.

The traditional dip for stone crab claws is a mustard-based sauce made from a favorite mustard with mayonnaise or sour cream, and add-ins like parsley flakes, Worcestershire or A-1 Sauce, salt and pepper to taste. More adventurous chefs sauté the meat from stone crab claws in a hot dip made from orange marmalade, lime juice, soy sauce, garlic, butter and curry powder.

*Random Crab Fact: In 1963, stone crabs cost 30 cents a dozen wholesale.

post by Heather