Stone crabmeat has a firm texture and a sweet, succulent flavor, which is often described as a cross between a lobster and a blue crab. It's often marketed precooked and usually frozen because the meat has a tendency to adhere to the shell if frozen raw. However, we sell our stone crab claws fresh, so this unique taste remains strong.

Stone crabs (named so for their round, rocklike, oval-shaped shells), can be found along America's coast-from North Carolina to Texas. However, the stone crab is most prolific in Florida waters; it is a delicacy known well to natives of the state, but virtually unheard of in other parts of the country. Only the claw meat is eaten, since it is the largest and meatiest part of this crab's body, and because stone crabs can re-grow lost limbs. Fishermen usually simply twist off the claws of caught stone crabs and throw them back to grow new ones. Only one claw is pulled off at a time, so that the crab may defend itself and continue to breed.

For ideas on preparation, feel free to talk to one of our representatives in the Seafood department.