Stone Crab Claws with Mustard Sauce

  • 4 pounds Florida stone crab claws
  • 1/2 cup sour cream
  • 1½ tablespoons prepared mustard
  • 2 teaspoons butter
  • 1/2 teaspoon parsley flakes

Thaw crab claws if frozen and keep chilled. Combine remaining ingredients in a
microwave-safe bowl; cover and microwave on high for 30 seconds. Stir and serve
immediately with chilled crab claws. Yield: 4 servings

Per Serving:
Calories 437, calories from fat 108
Total fat 12g, saturated fat 7g
Cholesterol 268mg
Total Carbohydrate 2g
Protein 81g

Stone Crab Claws Miami

  • 2½ pounds Florida stone crab claws
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ cup extra dry vermouth
  • 2 tablespoons Florida lime juice

Crack claws and remove outer shell leaving meat attached to one side of the claw.
On medium-high heat in a large skillet, combine oil, salt, pepper and stone crab
claws. Cook 3-4 minutes or until claws are heated through, stirring frequently. Add
vermouth and lime juice. Raise the temperature to high and cook 1 minute longer,
stirring constantly. Drain. Serve hot or cold as an appetizer or entrée. Yield: 6

Per serving:
Calories 140, calories from fat 80
Total fat 9g, saturated fat 1g
Cholesterol 35mg
Total Carbohydrate 1g
Protein 12g

Marinated Stone Crab Claws

  • 1 pound Florida stone crab claws
  • 1 cup tarragon vinegar
  • 2/3 cup vegetable oil
  • 2/3 cup Florida sugar

Crack claws and remove outer shell leaving meat attached to one side of the claw.
Combine vinegar, oil, sugar, salt and garlic; mix until sugar and salt are dissolved.
Pour over crab claws; cover. Drain. Serve on a bed of salad greens as an appetizer.
Yield: 4 servings

Per Serving:
Calories 140, calories from fat 80
Total fat 9g, saturated fat 1.5g
Cholesterol 20mg
Total Carbohydrate 8g
Protein 7g

Buying and Preparation Tips

Be sure to purchase your seafood from a retailer that displays a valid license.

  • Stone crab claws are cooked immediately after harvest to prevent the meat from
    sticking to the inside of the shell.
  • When purchasing stone crab claws an indication of freshness is the presence of a
    mild scent.
  • When you are grocery shopping, purchase seafood last and keep it cold. Ask your
    seafood specialist to pack your seafood on ice for the trip home. Remove from ice
    prior to refrigerating.
  • Store stone crab claws in the coldest part of your refrigerator (usually the lowest
    shelf at the back or in the meat keeper) at 32 F for up to two days.
  • To freeze stone crab claws that are completely intact (occasionally claws
    are cracked during handling) store at 0 F for up to six months. Thaw in the
    refrigerator for 12-18 hours.
  • It is recommended that you DO NOT thaw stone crab claws under cold water
    because quality is lost.
  • To serve stone crab claws; crack all sections of the shell with a hammer,
    nutcracker, or the back of a tablespoon; remove the shell and movable pincher,
    leaving the meat attached.
  • The cooked meat can also be picked from the shell and used in any recipe calling
    for cooked crabmeat or lobster. You will need 2 ½ pounds cooked stone crab
    claws to yield approximately 1 pound of crabmeat.
  • Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
    After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges
    and your hands with hot soapy water.