Lots of molting. There's probably some hiding involved, too. Stone crab claws are quite a delicacy for most seafood lovers. Steamed, then eaten warm or cold with your preference of supplementary ...

When it comes to seafood, freshness is everything, but with stone crab claws, it is not just a matter of taste, it's about safety. These claws aren't just cooked for convenience; they are cooked ...

Add grapeseed oil and sesame oil to a small saucepan over medium heat. Add ginger and garlic, and cook until tender and translucent, 30 seconds to 1 minute. Add rice wine vinegar, granulated sugar ...

light crust in this 30-minute recipe from New Orleans chef Justin Devillier. Chef Kristen York of Seaworthy in New Orleans takes prepared cocktail crab claws and marinates them in a sauce made of ...

but what many might not know is the bulk of their fresh stone crab claws come from across the state. Crabbers on the Gulf Coast harvest more than 300,000 pounds of the sweet crustacean annually.

Fresh Florida stone crab claws are back in stock, on ice at area seafood markets. Bring out the mustard sauce, the lemon slices and maybe a bit of melted butter. You’ll want something sparkling ...

infused more locally sourced ingredients into recipes. “We became the place ... “We usually start serving stone crab claws on the day after the season opens,” says Wil Stutzman, general ...

They're served with a mustard sauce made from a recipe by Florie's partner/executive chef Mauro Colagreco. Elsewhere, look for claws at Cucina, among other restaurants featuring stone crab through ...