Stone crab claw meat is considered a delicacy in the eastern United States. The flesh is tender and flavorful and is similar to lobster. Stone crab claws are most frequently found fresh at markets. This is because when frozen, the meat sticks to the inside of the shell, making it difficult to remove without tearing. This recipe yields approximately 2 pounds of cooked stone crab claws.
Add ½ cup salt to 3 qt. water in a large saucepan. Bring the water to a rolling boil, and add six stone crab claws. The water should momentarily stop boiling.
Bring the water back to a boil and cover the saucepan. Reduce the flame to medium heat and allow the stone crab claws to simmer for about 10 minutes.
3 Remove the saucepan from heat and drain all of the water out. Rinse each stone crab claw with cold water for 1 minute each.
Use a crab cracker to open each stone crab claw, and use a crab fork to remove the meat from inside. Be careful not to rip or shred the meat while removing.
Serve the stone crab claw meat immediately to prevent it from drying. Accompany with liquid butter or cocktail sauce for dipping.
Tips & Warnings
Every 2½ pounds of stone crab claws will yield about 1 pound of stone crab meat. Keep this in mind when buying to ensure you purchase enough to serve everyone.