Mid-October is the start of the Florida stone crab season, running through mid-May. Stone crab meat is characterized by a firm texture and a sweet, succulent flavor. To serve, the claws are with a mallet and served cold with a dipping sauce. Some people enjoy them steamed only long enough to heat it then dip them in either clarified or lemon butter. A good guideline with purchasing crab claws is to allow one pound per person.
|Dimensions||6 × 10 × 16 in|
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