Florida stone crab meat is flaky and white to off-white with a sweet taste. Claws are either cooked right on crabbing boats or dockside, and are available either fresh or frozen. Claws should be cooked right after they are removed from the crab so the meat doesn’t get stuck to the shell.

Stone crab is different from Maryland crab, Dungeness, or King crab. It has a distinctive texture. It tastes best with Dijon cream sauce, not tartar or red cocktail sauce. It’s very mild and slightly sweet.

Sold by the pound. 

 This Item will be frozen on site if shipped.

Cooking Instructions:

Boil: Frozen - 1 lb 10 minutes

Boil: Thawed - 1 lb 8 minutes

Steam: Frozen - 1 lb 8 minutes

Steam: : Thawed - 1 lb 6 minutes