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 does taste best with the Dijon cream sauce, not tartar or red cocktail sauce. It’s very mild, slightly sweet.
Sold by the pound (6 - 7 claws per pound)
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