Why Eat Stone Crabs
- They're sustainable. Only one claw per crab is harvested and they go back the water alive so they can generate new claws. They grow 4 to 5 claws in their natural lifetime.
- They're good for you. You can feast like crazy and not kill your diet. They're a low-fat source of protein, vitamin 6, selenium and magnesium. A 4-ounce raw portion is equal to 60 calories with zero grams total fat. As for the mustard dipping sauce, that's a different story.
- They're ethically caught. All of the stone crab claws on the market come from wild fisheries; there is no aquaculture for stone crab claws.
Fun Facts to Impress your Friends
Each time the crab molts, a new claw grows larger. A “large” crab claw can weigh up to half a pound and “colossal” claws have reached a pound or more. In order to be fished, claws must be at least 2 3/4” in length and they cannot be taken from egg-bearing females.
Fresh vs. Frozen
If the meat comes off the shell easily when it's cracked, then it’s fresh. If it sticks, they’ve been frozen. Stone crab claws have a 5 to 7 day shelf life.
They live longer than your hamster and goldfish (not that we recommend them as pets). Males crabs live to about 7 years and female crabs live to about 8 years.
They are only available October 15 until May 15.
Where to Eat Stone Crabs
"Sam Gorenstein is an adorable chef who is really just unbelievable. He’s from Colombia and he has this tiny little storefront that sells great stone crabs. And at this time of the year, you’ve got to eat your body’s weight worth of stone crabs!" - Pastry Chef Hedy Goldsmith, formerly of Michael's Genuine Food & Drink
JOE'S STONE CRAB
"Joe's has been around since 1913. It's definitely an icon and won't disappoint." - Chef Michael Schwartz of Michael's Genuine Food & Drink
"I love everything about this place, from the amazing crabs, the inexpensive fried chicken, the surly service, the long waits at the door and the whole experience of what it is to go to Joe’s." - Chef Daniel Serfer of Blue Collar
"Historic South Beach place for stone crabs." - Chef Norman Van Aken of Norman's, Tuyo
JOE'S STONE CRAB TAKAWAY
"Joe Stone Crabs has its take away where you can get really upscale gourmet food. Anything and everything to go, it's a great little market." - Pastry chef Hedy Goldsmith
GARCIA'S SEAFOOD GRILLE & FISH MARKET
"Located on the Miami River, their stone crabs rival Joe's Stone Crab." - Chef Michelle Bernstein of Seagrape
398 Northwest North River Drive, Miami, FL 33128, T: 305.375.0765 | www.garciasmiami.com
This is as close to the source as you can get for stone crabs. Owner Gary Graves has been in the fishing business for over forty years, owns twenty-eight boats, and supplies Miami Beach’s famous Joe’s with their stone crabs. You can sit around the marina at picnic tables or go upstairs to the Raw Bar for fried conch, peel & eat shrimp, cocktails and beer.
3390 Gulfview Avenue, Marathon, FL 33050, T: 305.743.4353 | www.keysfisheries.com
TAMPA BAY AREA
SAM'S FRESH SEAFOOD
Fished by owner Sam Hart, these are catch, cook and served fresh all in the same day.
900 Broadway Street, Dunedin, FL 34698 | T: 727.736.1179
A seafood shack overlooking Clearwater Beach and the Gulf of Mexico. Watch the vibrant, multi-colored sunsets with your toes in the sand while you enjoy a frosty beer or frozen cocktail. There are many other locations, but here are two favorites.
“Definitely get the stone crabs when they are in season.” - Chef Chris Ponte of Cafe Ponte
Rockaway Street, Clearwater Beach, FL 33767 | T: 727.446.4844
419 Poinsettia Avenue, Clearwater, FL 33767 | T: 727.461.6295
Other locations here | frenchysonline.com
CAMELLIA STREET GRILL
"For Swamp Cabbage (Hearts of Palm) salad with stone crabs." - Chef Brandon McGlamery of Luma on Park, Prato
202 Camellia Street, Everglades City, FL 34139 | T: 239.695.2003
Executive chef and co-owner of Seagrape in Miami.
Executive chef and owner of The Genuine Hospitality Group in Miami.
Pastry chef, formerly at The Genuine Hospitality Group in Miami.
Executive chef and owner of Blue Collar in Miami.
Norman Van Aken
Executive chef of Norman's in Orlando and Tuyo in Miami
Executive chef and owner of Cafe Ponte in Clearwater.
Executive chef of Luma on Park and Prato in Winter Park.
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