Heres everything you oughta know about this delicious crustacean.
Miamis oldest restaurant, Joes Stone Crab was founded in 1913 by Joe Weiss.
The shift toward serving and being known for stone crabs began in the 1920s.
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They werent widely eaten because people didnt know how to prepare or cook them.
The pivotal moment came when a Harvard ichthyologist, John Speck, introduced Joe to stone crabs.
Speck had been studying the crabs and asked Joe if he could figure out a way to cook them.
To their surprise, the dish was a hit.
Stone crabs quickly became the signature dish at Joes, attracting food lovers from all over.
How Long Is Stone Crab Season?
Stone crab season begins on October 15th each year and runs through May 1st.
Previously, it started October 1st and went through May 15th.
Additionally, there are regulations on the size of the claws collected.
They even have their own fisherman and operations for sourcing their stone crabs.
I love the excitement that locals and tourists have for the start of each season.
Its like a local holiday.
Visit Key BiscaynesRusty Pelicanfor stone crabs served with confit vegetable and leche de tigre with rocoto pepper.
Not in the South Florida area, but still want to enjoy the season?
Theres a ton of places that ship fresh stone crabs nationally.
They are generally served cold, but youll need to cook them beforehand and rechill them once cooked.
Add a pinch of salt and bring the water to a rapid boil.
Once done, immerse them in cold water to stop the cooking process and preserve their tenderness.
This method is known to lock in the crab’s natural juices and flavors.
To Grill
If youre looking for a smokey flavor, consider grilling your stone crabs.
The key is to not overcook them, as this can make the meat tough.
Place the claws in a bowl of ice or in the refrigerator for a few hours before serving.
This not only keeps them fresh, but also helps to enhance their sweet flavor.
Weiss has mastered the art of cracking stone crabs thanks to the family business.
Use a hammer or mallet.
Give it a good whack, but dont over-crack.
Once your stone crab claws are prepared, it’s time to serve them.
At Joes its all about the tangy mustard.
