Stone crab claws are in season for a few months. So, we ordered up more for this week. A number of you ordered them and said they were "fantastic". As for those very special stone crab claws, wow, what can I say. Yes, I will have some in my house this week. Yummly is offering up these recipes: http://www.yummly.com/recipes/stone-crab-claws
Here are some facts about stone crab claws.
Stone crab claws are sold fully cooked.
Stone crab claws are served intact. If the recipe calls for crab meat, you can pick the meat out of the shell.
Shells and movable pincers should be cracked before serving the claws as an appetizer. Leave the meat attached to the pincer.
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