Stone Crab Claws with Simple is Better Sauce Joel Knox, owner of Inland Seafood, gave Hulsey the recipe for this simple but delicious sauce, a variation on the mustard sauces traditionally served ...

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 ...

Following is a transcript of the video. Narrator: Stone crab claws are one of the priciest seafoods you can buy. And depending on their size, a pound of claws at a restaurant can cost as much as $70.

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 ...

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 ...

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 ...