September 30, 2002
Stone Crab Season Begins
Florida -- the land of sun, beaches, alligators and flamingos -- is also famous for stone crab claws, a delectable and "oh so sweet" tasting meat. The majority of Florida stone crab claws are commercially harvested off the southern tip of Florida's peninsula from Sarasota to Fort Lauderdale. Stone crab season opens October 15 of each year and runs through May 15.
The beauty of this prized shellfish with its sweet buttery taste is that all you have to do is bring it home, crack the shell and serve with melted butter, or, if you insist, another type sauce. You can heat the meat prior to serving, but it is not necessary. It's hard to resist something that tastes this good and requires so little preparation.
When crabs are harvested, only the claws, where most of the meat is located, are removed and the crab is returned to the water where the claws regenerate within 12 months. Commercial fishermen cook the claws as soon as they are harvested; hence they are always marketed "cooked." The only thing you need to do prior to serving is to crack the shell. You can easily accomplish this by putting the claws inside a heavy plastic bag and using a mallet or hammer to crack. Or you can hold them in your hand and crack by hitting with the backside of a spoon. Any way you decide to crack the shell, you will always have a smile on your face when you eat stone crab claws.
When in season, stone crabs can be bought at your local fish market, supermarket and from many suppliers and fishermen that sell online. And many restaurants feature this prized crab during this time of the year.
Curried Stone Crab Claws with Hot Marmalade Dip
2 1/2 pounds frozen Florida stone crab claws
1/2 cup butter, softened
1 teaspoon curry powder
1/3 cup orange marmalade
1/4 cup lime juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1/2 teaspoon ginger
1 teaspoon cornstarch
Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw. Cream together margarine and curry powder. Spread curry butter over both sides of frozen stone crab claws; arrange on broiling pan. In the meantime, combine remaining ingredients, mixing well. Cook, stirring constantly, until clear and thickened; keep warm. Place broiler pan with the crab claws about 3-inches from heat source and broil 6-8 minutes, turning once, or until hot. Serve with hot marmalade dip.
For a brochure of Florida stone crabs recipes send a self-addressed envelope to the Bureau of Seafood and Aquaculture, 2051 East Dirac Drive, Tallahassee, FL 32310-3760, or visit www.fl-seafood.com.
For more information:
Dorothy Williamson(850) 488-0163
williad@doacs.state.fl.us
