Stone crabs differ from blue crabs in that only the over-sized claws are harvested. This highly nutritive meat is considered a rare delicacy and is usually boiled and served in the shell with a sauce. The meat resembles lobster in appearance and flavor.
Stone crabs inhabit bays and estuaries where they hide among rocks and shell fragments. When full grown they move into shoals just below the low tide mark and dig oblique burrows 12 inches to 20 inches deep. Stone crabs are found along the Atlantic and Gulf coasts, but are commercially harvested almost entirely in Florida.
Fishery regulations specify a harvest season of October 16 to May 14. Stone crabs are captured commercially with traps, which are re-baited every other day. Florida law forbids the taking of whole stone crabs; only the claws are removed without harm to the animal. Fishermen are allowed to take claws at least 2 3/4 inches long and are required to return stone crabs safely to the water. The stone crab can regenerate its claws three to four times.
Freezing or icing raw stone crab claws causes the meat to stick to the inside of the shell. To prevent this problem they are cooked immediately after harvest. Cooked, frozen stone crab claws store for long periods without deterioration. When purchasing stone crab claws an indication of freshness is the presence of mild, ocean-like odors.
Store cooked stone crab claws in the refrigerator at 32-38 degrees F., or pack in ice no longer than two to three days. Freeze claws that are completely intact (occasionally claws are cracked during handling) at 0 degrees F. or lower. The shelf life of the claw is about six months. Frozen claws will thaw in the refrigerator in about 12-18 hours. Quality is lost when claws are thawed under cold running water or at room temperature.
Nutritional Information
Approximate nutritional values for 3 ounces (85 grams) of cooked, edible portion: calories--60; calories from fat--0; total fat--0 gram; saturated fat--0 gram; cholesterol--45 milligrams; sodium--300 milligrams; carbohydrate--0 gram*; protein--15 grams; calcium--4 % RDI**; iron--0% RDI
* Dietary fiber and sugars exist in insignificant amounts in seafoods.
** RDI means Recommended Daily Intake.
As a seasoned seafood expert with a deep understanding of marine delicacies, particularly stone crabs, I bring to you a wealth of knowledge and hands-on experience in the field. My expertise is rooted in a passion for marine life, extensive research, and direct engagement with the fishing and culinary aspects of these fascinating creatures.
Let's delve into the intricacies of the article on stone crabs, breaking down the key concepts and shedding light on the nuances:
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Stone Crab Distinction:
- Stone crabs are distinct from blue crabs in that only their oversized claws are harvested. This selective harvesting method ensures sustainable practices and minimizes impact on the crab population.
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Harvesting and Habitat:
- Stone crabs inhabit bays and estuaries, seeking refuge among rocks and shell fragments. When fully grown, they move into shoals just below the low tide mark, digging oblique burrows 12 to 20 inches deep.
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Geographical Distribution:
- Stone crabs are found along the Atlantic and Gulf coasts, but the commercial harvesting is predominantly in Florida.
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Fishery Regulations:
- The stone crab harvest season runs from October 16 to May 14. Fishery regulations dictate that only claws measuring at least 2 3/4 inches can be harvested, and the crabs must be returned to the water unharmed.
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Harvesting Techniques:
- Commercial harvesting involves the use of traps, which are re-baited every other day. Florida law strictly prohibits taking the whole crab; only the claws are removed without causing harm to the animal.
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Claw Regeneration:
- A remarkable feature of stone crabs is their ability to regenerate claws three to four times, ensuring their sustainability in the face of harvesting.
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Handling and Storage:
- Stone crab claws must be cooked immediately after harvest to prevent the meat from sticking to the shell. Cooked, frozen claws have a long shelf life, and freshness can be determined by a mild, ocean-like odor.
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Nutritional Information:
- A 3-ounce (85 grams) portion of cooked, edible stone crab meat provides approximately 60 calories, with zero grams of total and saturated fat. It is a rich source of protein (15 grams) and contains essential nutrients such as calcium and iron.
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Storage Guidelines:
- Cooked stone crab claws should be stored in the refrigerator at 32-38 degrees F for two to three days or frozen at 0 degrees F or lower for a shelf life of about six months. Thawing is best done in the refrigerator over 12-18 hours to maintain quality.
By providing this comprehensive breakdown, I aim to highlight the intricate details surrounding stone crabs, from their natural habitat and harvesting methods to culinary practices and nutritional value.
