It's a Stone Crab Feast + Recipes

Stone Crab Season is here and Seafood Enthusiasts can't be happier.Photo byDown South Today

Stone crabs are currently in season and serve as a delightful choice for both an entree or appetizer. Whether you're in the mood for a luxurious dinner or a delicious starter, these delectable crustaceans will satisfy any seafood lover's palate.

One of the reasons why stone crabs are highly regarded is the exceptional quality of their meat. Known for its sweet and tender flesh, stone crab meat provides a sublime eating experience that is perfect for special occasions or memorable meals. They are typically harvested in South Florida, along the Gulf and Southern Atlantic coasts including Georgia where they are abundant during the winter months. To ensure sustainability, only one claw can be legally taken from each crab, allowing them to regrow their lost limb and continue to thrive in their natural habitat. This sustainable harvesting practice ensures that future generations will also be able to enjoy this delicacy.

There are various ways to enjoy stone crabs. Many prefer to simply steam or boil them and serve with drawn butter, allowing the natural flavors of the crab to shine through. This classic and simple preparation method enhances the sweet and delicate taste of the meat. The meat can also be incorporated into dishes like crab cakes or salads. Regardless of how they are prepared, the freshness and quality of stone crabs guarantee a memorable culinary experience.

Locating them should be easy, particulaly where fresh seafood is sold. I purchase them inland at the fabulous Dekalb Farmers Market near Atlanta’s Emory University. Chefs advise using a test before you purchase: be sure they smell like the sweetness of the sea. It’s hard to go wrong in preparing them, but here’s some recipes that are pretty universal.

Stone Crabs are Delicious as appetizers or entrees.Photo byDown South Today

Autumn Stone Crabs with Mustard Sauce

4 pounds stone crab claws

1/2 cup sour cream

1½ tablespoons Dijon mustard

2 teaspoons butter

1/2 teaspoon parsley flakes

Thaw crab claws if frozen and keep chilled. Combine remaining ingredients and heat in sauce pan or in a microwave on high for 30 seconds. Stir and serve
immediately with chilled crab claws.

Stone Crab Claws Miami

2½ pounds stone crab claws

¼ cup olive oil

1 teaspoon salt

½ teaspoon white pepper

¼ cup extra dry vermouth

2 tablespoons fresh-squeezed 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.

Wine:

Sir Verde, our trusted adviser, auggests that a Cru Chablis has all elements for a wonderful dining experience.

Sir Verde, Esteemed Wine Consultant. Original Painting by Olivia Thomason.Photo byDown South Today

Grand Cru Chablis pairs beautifully with Stone Crabs.Photo byDown South Today