Frequent visitors to the Gulf coast know all about stone crab claws, whose delicate flavor is wonderfully accentuated by a clarified butter sauce.

In fact, since only the crab’s claws are eaten, fishermen are now required to twist off only one claw from each crab harvested and return the crab to the sea. Amazingly, almost all the crabs will eventually grow a new claw. Talk about a renewable resource!

They’re also nutritious. A cooked 3-ounce portion of crab meat contains 60 calories, 15 grams of protein, and 4 grams of calcium — and only 45 mg of cholesterol, 300 mg sodium and no fat.

Sources
Gulf of Mexico.

Availability
Stone crab is available from October to May.

Cooking Tips

• Because stone crab claw meat is so rich, generally you need only 3 large claws per person. One pound of crabmeat requires approximately 2 lbs of cooked stone crab claws.
• Cook by placing the crabs in boiling water for 7-8 minutes. Run cold water over the cooked claws to prevent the meat from sticking to the shells.
• Serve with a variety of dipping sauces. Clarified butter and warm lemon butter are particularly savory.
• Store cooked claws in the refrigerator at 32-35º F (or packed in ice) for no longer than 2-3 days.