Stone-crab claws are smooth and rounded. The shells turn bright orange when cooked; the tips remain black. Raw meat is grayish; cooked is white. The meat resembles lobster in appearance.The claw meat is sweet, mild and firm, like a cross between crab and lobster. The shell is “harder than a landlord’s heart,” noted one Florida gourmand.
Boiling is the best way to prepare stone crab. The rich meat needs only simple treatment. Crack the hard shells with a mallet or nutcracker and serve cold with hot melted butter and a squeeze of lemon. Or serve with lime wedges and mayonnaise or a lime-and-dill vinaigrette. Thaw frozen claws in the refrigerator for 12 to 18 hours. Quality is lost when claws are thawed under cold running water. Never thaw at room temperature.
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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