Cracking instructions are located on our web site and included with the bibs in your package. The stone crab claws are ready to eat and are cooked at the fish house prior to shipment. Stone crab claw preparation and serving tips the waterfront. But the most important thing in cooking the stone crab claws is the timing. Crack the claws first, then cover them with a paper towel and microwave for 10 seconds. The season begins on october 15 and ends on may 15. This writing hopefully offers useful instructions on how to cook stone crab claws properly. Do not crack the stone crab claws until you are ready to eat them.
A precooked crab will take between five and 10 minutes to steam. Learn the proper way to crack open this prized floridian crustacean from. Chef mark weber of mason street grill offers up great tips for cracking stone crab claws at home a notoriously difficult task, since the shells are much harder and tougher to crack. Overheating the meat is what you should always avoid. Joes stone crabs are available fresh during stone crab season only. Using the back of a metal spoon, strike the back or rounded side of the two knuckles and. Seafood fans cant get enough of these sweet, meaty claws served chilled and precracked with a side of mustard sauce. While steaming the claws in water or cooking them in the oven is preferred, you can also reheat crab claws in the microwave. Then, use a pair of tongs to put the crab claws in the hot water. Wrap a towel paper onto the claw to be able to hold it more firmly when. The stone crab claws are precooked, so you do not need to reheat them if you prefer them chilled. To cook stone crab claws, start by bringing a large pot of water to a boil.
Simply thaw and chill for cold applications or heat gently for hot dishes. To crack your crab claws, place in a closed zip lock bag this will save on. Apply gentle force when cracking the claws, then remove the shells from the claw meat and. Heat them for five to 10 minutes, depending on the size of the claws. They should not be cracked until you are ready to serve them. Buy stone crab claws precooked crab fresh crab claws. You can keep stone crab claws in the refrigerator for several days and reheat them. This makes stone crab claws a very sustainable seafood.
If refrigerated properly your stone crabs can be kept for 23 days. Do not microwave them for more than 30 seconds total. Note that there is a a hard center membrane inside the claw. We recommend using your product as soon as possible. We do not have the stone crab claws precracked, they are not cracked, so that they can preserve their freshness for a longer time. We have received several emails on what is the easiest way to open the claws. How to cook stone crab claws properly 3 easy ways you. The best way to heat frozen stone crab is by boiling it and serving it immediately. Once the water starts to boil, move the pot to a cool burner. Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Preheat your oven to 350 degrees for about 10 minutes. Hold the claw in the palm of your hand, using a hand towel to protect your hand. During the summer months, we offer a superior quality, previously frozen claw that arrives ready to eat. Tips for cracking the stone crab claws use a mallet or the back of a big heavy spoon to lightly crack the claws and the knuckles.
We do not have the stone crab claws pre cracked, they are not cracked, so that they can preserve their freshness for a longer time. When we ship stone crabs they are not cracked, so that they can stay fresh for a. If not, return the paper towel and microwave them for another 10 seconds. Place the crab claws in a single layer on a baking sheet, then place them into your oven. Chef mark weber of mason street grill offers up great tips for cracking stone crab claws at home a notoriously difficult task, since the shells are much harder and tougher to crack than most. How to crack a stone crab from joes seafood youtube. Take the mallet and lightly crack the claw and knuckles. The sweet delicate meat of the stone crab claw makes it one of our most popular items. Using the back of a metal spoon, strike the back or rounded side of the two knuckles and the claw with a quick snapping motion, with approximately the force used.
To reheat crab claws remember they are already fully cooked bring a pot of water to. Finally, crack open the claws and use a fork to remove the meat from inside. Let the claws cook for 5 minutes and then remove them with the tongs. You can crack them with a pair of scissor, mallet or even with a spoon by hitting the shell repeatedly until it cracks and then just peel it off.
Steaming, boiling, microwave heating, baking and grilling are all basic cooking ways. You can now crack and serve them with your preferred condiments such as lemon. Use a mallet or the back of a big heavy spoon to lightly crack the claws and the knuckles. Before cracking, place the claw on a cutting board or other hard surface. The stone crab claws must first be cracked open using a mallet or another heavy instrument. Joes stone crab claws arrive cold, ready to crack and serve. Stone crab claws are usually sold frozen after a highheat cooking to ensure the flesh does not stick to the interior of the shell.