Florida Stone Crabs

You may be familiar with the local favorite blue crab or the exclusive snow crab but another type can be found in area seafood markets - the elusive Florida stone crab. Characterized by their small bodies, large black-tipped claws and hard shells, the stone crab is weather-sensitive and camouflaged within their habitat along Florida's Gulf and East Coasts.

Florida stone crabs grew in popularity in the 1920s, mainly due to their availability at Joe’s Stone Crab restaurant in Miami. Today, 98% of Florida stone crabs are harvested and consumed in the state. During the harvesting season of mid-October to mid-May, stone crab traps are baited and placed in bays where the crabs stay hidden under rocks and shells. The success of each harvesting season relies on the weather and the stone crab’s natural ability to regenerate its claws. This process takes one year, so harvesting laws recommend taking one claw and releasing the crab so that it can still survive while the claw regenerates.

The body is not normally eaten but the claws are considered a delicacy.  Commercially, claws are sold in four sizes: medium, large, jumbo and colossal. With a mildly sweet taste and texture similar to lobster meat, stone crabs are eaten chilled as a meaty appetizer or steamed with butter. More adventurous creations range from crab cake benedicts to stone crab stir fry. Look for Florida stone crabs at area seafood markets and restaurants.