While fall might not in fact be a seasonal transition we genuinely get to enjoy in Florida, we do have our own very special season that gets its start in October– which’s Stone Crab Season.

Native to the Gulf Coast region of North America, these scrumptious crabs are gathered during their winter season migration northward along the Atlantic coast and can be discovered on menus all throughout the season. About 90% of stone crabs originate from Florida, so if you’re visiting during the stone crab season, you’re in for a significant reward.

While you’ll discover stone crabs in dining establishments all over the state of Florida, this delicacy ended up being popular in Miami thanks to Joe’s Stone Crab. Miami’s oldest dining establishment, Joe’s Stone Crab was founded in 1913 by Joe Weiss.

“At that time, stone crabs were considered an unfavorable catch,” says Stephen Weiss, Joe’s fantastic grand son who currently manages the 111-year-old restaurant. The essential minute came when a Harvard ichthyologist, John Speck, presented Joe to stone crabs.

Joe and his partner, Jennie Weiss, decided to experiment by boiling the crab claws and serving them cold with mustard sauce. To their surprise, the meal was a hit. Stone crabs rapidly became the signature meal at Joe’s, bring in food lovers from all over. The popularity of stone crabs helped transform Joe’s from a small seafood shack into a world-renowned restaurant and other restaurants in the location quickly began doing the same.

For How Long Is Stone Crab Season?
Stone crab season starts on October 15th each year and runs through May 1st. The Fish and Wildlife Research Institute is in charge of population monitoring among commercial fishermen and it likewise conducts year-round research study on the stone crab population in Florida.

The season was shortened by two weeks on the front and back end in 2020 as an effort to avoid overfishing. Formerly, it began October 1st and went through May 15th. Given that it’s prohibited to harvest stone crabs outside of season, there’s great deals of anticipation leading up to October 15th each year.

Only the claws of the crabs are collected considering that they have the capability to regrow them in time a couple of times during their lifetime. Additionally, there are policies on the size of the claws gathered. The claw must at minimum be 2 ⅞ inches and only one claw can be gathered from each crab, even if both are of legal size. By doing this, anglers are providing the crab a defense reaction to secure it while it regrows the other claw, making it a relatively sustainable source of seafood.

Although Florida Stone Crabs also live in the Atlantic Ocean and can sometimes be found in the waters off the coast of Georgia and South Carolina, a lot of come from the Gulf of Mexico.

Where To Score Stone Crabs In South Florida Restaurants
Today, Joe’s Stone Crab is associated with stone crabs, and their harvest season is extremely expected every year. They even have their own fisherman and operations for sourcing their stone crabs. Readily available in the restaurant and for national shipping through Goldbelly, they overnight over 17,500 boxes of stone crab each year.

” There’s something unique about fresh stone crabs just being offered a specific time of year,” shares Weiss as he prepares his restaurant for the new season. “I like the excitement that residents and travelers have for the start of each season. It’s like a regional vacation.”

Go to Key Biscayne’s Rusty Pelican for stone crabs served with confit vegetable and leche de tigre with rocoto pepper. Head to Michael’s Genuine in Miami’s Design District where they offer what they like to call “trap to table” stone crabs as they are delivered by a regional fisherman who catches and provides them within the same day.

Travel to the Florida Keys and stop at Key Largo Fisheries, where you can order your pre-cracked stone crabs by the pound in various sizes to either take home or take pleasure in right on the dock in an unwinded waterside setting.

Examine out George Stone Crab who uses next day shipping if ordered by 2pm. Captain Stone Crab, Holy Crab Delivery, and Frenchy’s Stone Crab and Seafood Market are all fantastic places that deliver not just stone crabs, however a range of seafood offerings.

How To Store And Cook Stone Crabs

Like any other seafood, you’re going to want to keep them chilled and in the fridge until it’s time to prepare or enjoy them. They are typically served cold, but you’ll need to prepare them beforehand and rechill them when prepared. If you buy your stone crabs from a dining establishment for shipment, they are most likely already cooked and ready to serve, but if you’re catching them on your own, they are very easy to cook at home.

To Boil
To boil your stone crabs before serving, you’ll need to fill a big pot with adequate water to cover the claws. Carefully position the claws in the boiling water and cook for about 5 to seven minutes for medium-sized claws and up to 10 minutes for jumbo claws.

To Steam
Steaming stone crab claws is a relatively popular way to prepare them, as it keeps the meat wet and tender. To do so, position the claws in a steamer basket over a pot of boiling water, cover, and steam for about 5 to 10 minutes, depending upon their size. This approach is understood to lock in the crab’s natural juices and flavors.

To Grill
If you’re trying to find a smokey flavor, think about barbecuing your stone crabs. Preheat your grill to medium heat, brush the claws with olive oil, and grill for 4 to 5 minutes on each side. The key is to not overcook them, as this can make the meat hard.

How To Serve Stone Crabs
Stone crabs are best served cold, so making certain they are effectively chilled is important. Place the claws in a bowl of ice or in the refrigerator for a couple of hours before serving. This not just keeps them fresh, but likewise assists to boost their sweet flavor.

You’re also going to wish to break them either ahead of time for your guests so that they are simpler to consume in the minute, or be prepared to have everybody splitting them at the table– which will suggest you’re going to need adequate tools for everybody.

Weiss has actually mastered the art of breaking stone crabs thanks to the family business. “Cover the claws under plastic wrap or a plastic bag to keep your kitchen area clean while still allowing you to see what you’re doing,” says Weiss. He says an expertly split crab only takes 3 to 4 movements (one in each of the three sectors of the claw), but it’s alright if it takes you more.

When your stone crab claws are prepared, it’s time to serve them. While there’s no need to season or include any kind of taste to the claw themselves, they combine truly well with dipping sauce. At Joe’s it’s everything about the appetizing mustard.

” My fantastic grandpa, Joe, created the dish over a century ago and we still follow it today,” says Weiss. “Something about the savoriness from the Worcestershire, the soft heat from the mustard powder, and the creaminess just pairs so well with the sweet meat of the stone crab.”

Numerous dining establishments continue to serve stone crabs with mustard, but you’ll often find essential lime pie-inspired dips, melted butter, and even light vinaigrette variations.