Bring salted water to a boil and cook them 7-10 minutes. Rinse crabs under cold water until cool. Be careful not to rip or shred the meat when you crack open the shell with a hammer or a crab cracker.

Back on land, boil them immediately for 10 minutes, ... Stone crabs claws are always delicious, but those you catch yourself always seem to taste just a little better. FAST FACTS.

Stone crab purchased at a fish market comes precooked. If you are catching your own, boil the claws in salted water right on the boat, drop them in an ice bath to halt the cooking process ...

The shift toward serving and being known for stone crabs began in the 1920s. “At that time, stone crabs were considered an undesirable catch,” says Stephen Weiss, Joe’s great grandson who ...

Only the claws are harvested from the crab, and the crab is released back into the water, where it will regrow its claws. This method reduces the chances of over-harvesting the species.

1 tablespoon butter. 3 small jalapenos, seeded and diced. ¼ cup rum. 1 cup barbecue sauce. 1 teaspoon cayenne pepper. ¼ cup honey. 1 tablespoon fresh cilantro, chopped (optional as garnish) ...