October 9, 2007
Florida Stone Crab Season Starts October 15
Fresh Florida stone crab claws are due back in restaurants and seafood markets starting October 15. This is a red-letter day for locals and visitors eagerly awaiting the opening of stone crab season that runs through May 15.
Florida stone crab claws are a perfect treat for fall football gatherings and holiday parties. The beauty of this prized delicacy is that you bring it home cooked and ready to eat. Just crack the shells and enjoy the delectable, sweet-tasting meat dipped in melted butter or your favorite signature sauce.
The majority of Florida stone crab claws are commercially harvested off the southern tip of Florida’s peninsula from Sarasota to Fort Lauderdale. Stone crabs are caught in traps and only the claws that meet a regulated size are taken. The live stone crabs are then returned to the water where they regenerate new claws in about 18 months.
The fresh claws are cooked immediately after harvest and sold fresh-cooked or frozen in seafood markets. Fresh-cooked claws can be stored for three to four days packed in ice or in the coldest part of the refrigerator. To freeze, keep only the claws that are completely intact and free from cracks in the shell. The thick shell will protect the meat for up to six months in a home freezer. To thaw the claws completely, allow 12 to 18 hours in the refrigerator. The quality, flavor and texture of the meat will be compromised if the claws are thawed under running water.
To eat, crack the shell using a crab cracker or the back of a heavy spoon. Carefully remove the cracked shell pieces (they can be sharp), leaving the meat attached to the moveable pincer. The meat can also be picked from the claws and used as an ingredient in other recipes. Approximately 2.5 pounds of cooked stone crab claws will yield 1 pound of meat.
When in season, Florida stone crab claws can be bought at your local fish market, supermarket and from suppliers that sell online. Many restaurants also feature stone crab claws during the holiday season. Be sure to always ask for Florida stone crab claws as there are look-alikes that do not have the same delicious taste.
The two types of stone crab, Menippi adina and Menippi mercenaria, and their hybrids, harvested in Florida, other Gulf Coast states, and the Caribbean are the only crabs allowed to be labeled “stone crab.” It is illegal to label and advertise crabs from Chile and Jonah crabs as stone crabs.
For a special treat when family and friends get together, try the following recipe.
Honey Citrus Florida Stone Crab Claws with Hearts of Palm Salad
3 pounds medium Florida stone crab claws, chilled
1/2 cup Florida sugar
1/2 cup rice wine vinegar
1/4 cup Florida honey
1/2 cup Florida orange or tangerine juice
8 hearts of palm, fresh or canned
1/4 cup red onions, thinly sliced
1/4 cup Florida red bell peppers, roasted, thinly sliced
1/4 cup Florida yellow bell peppers, roasted, thinly sliced
2 medium Florida oranges or tangerines, peeled and segmented
1/4 cup fresh Florida tarragon leaves
2 cups fresh Florida spinach, finely chopped
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon fresh Florida parsley, finely chopped
Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside. In a small saucepan, combine the sugar, vinegar, and honey with orange or tangerine juice. Bring to a boil and cook until thickened to syrup. Cool and set aside. Slice hearts of palm into thin strips or slices. In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach. Dress salad with olive oil and vinegar; toss until moistened. Serve salad in the center of each plate with stone crab claws arranged around the edge. Drizzle the honey citrus sauce over all and garnish with chopped parsley. Serve extra honey citrus sauce on the side. Yield: 4 servings
Nutritional Value Per Serving (4 medium claws with salad)
Calories 499, Calories From Fat 247, Total Fat 29g, Saturated Fat 4g, Trans Fatty Acid 0g, Cholesterol 190mg, Total Carbohydrate 51g, Protein 15g, Omega-3 Fatty Acid 0.05g.
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
