Every fall, diners eagerly await the arrival of stone crab season off the coast of Southern Florida, and the wait is finally over.
Fishermen set their traps in early October, but were prohibited from pulling stone crabs – a pricey delicacy notorious in Florida – until sunrise last Thursday, Oct. 16.
By Friday, the crabs were boiled, chilled and back on the menu at some of Florida’s finest fish houses, with select locations across the U.S.
For some of the most scrumptious, freshest stone crab this side of the Mississip’, check out the iconic Joe’s Stone Crab in Miami Beach, The Breakers Seafood Bar in Palm Beach or one of Truluck’s various locations throughout the country.
Or, be your own crab cooker, and try one of these mouth-watering stone crab recipes at home (of course, with a touch of California heirloom garlic):
Marinated Stone-Crab Claws
Lobster, Shrimp & Stone-Crab Creole
Stone-Crab Claws With Garlic Butter Dipping Sauce
And, to ease today’s environmentally conscious mind, stone-crab claws are a sustainable food, as de-clawed crabs are returned to the ocean, where they usually regenerate their own claws, according to a Palm Beach Daily News article.
So, got crabs?
Get your delicious, yet sustainable, stone-crab claws while you can – until May 15, when season ends.