Florida Stone Crab Claws Ordering Begins on October 15th 2011

Scrumptious tasting Florida stone crabs claws return to our Two Starfish Seafood menu via our online store on October 15th 2011.
 

Stone crab claw meat has a sweet taste with a firm texture, making it a unique Florida culinary seafood delicacy.  

The Florida Keys harvest more than 3.1 million pounds of stone crabs during the season, almost half of the state’s average annual harvest.

Fishing methods used to catch Florida stone crabs are very unique. Unlike other crab fishing methods, stone crab fishermen take only the claws of stone crabs and return the live stone crab back to the ocean so it can regenerate it claws.  

According to the Florida Wildlife Conservation Committee, the released stone crabs will begin to regenerate their harvested claws the next time they molt, which typically occurs every 18 months. This method of harvest ensures the long-term sustainability of this well managed Florida fishery.

Below is one of my favorite Stone Crab Recipes.  I am really looking forward to October 15.

Stone Crabs Miami Vice

• 3 pounds Florida stone crab claws
• 1/4 cup olive oil
• 1/4 cup extra-dry vermouth
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Instructions

Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Heat olive oil in a skillet over medium heat. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spooning vermouth sauce over claws. Serve claws hot or cold as an appetizer or entrée.

The Florida stone crab season will run though May 15th 2012.

Ryan