Your Florida Stone Crab Primer
Florida’s stone crabs, aka “stonies,” are just as sought after as Italian truffles. Why all the hubbub?
The Taste
“They’re sweet, not like those blue crabs you have up in Maryland, and they’re nothing like the Dungeness you’ll find out West,” says Edgewater Beach Hotel Executive Chef William Zimmer. “It’s a very flaky meat – a cross between a shrimp and a lobster – very sweet and very hard to explain.” Order one in a restaurant, and it will most likely come plated with just a traditional honey mustard dipping sauce or sometimes a sole wedge of lemon.
Stone Crab at a Glance
- Only one claw is harvested so the crab can continue to protect itself on the ocean floor.
- When detached correctly, that claw will regenerate in about four months, giving the crab enough time to grow a claw for the next season.
- Find them on menus during the winter season (mid-October to mid-May).
- They’re always served cold.
- Fishermen deemed the 2012–13 season “disastrous”…because of beautiful sunbathing weather. Crabbers look for good northwest winds to stir up the sands; when the water is clear, crabs tend to stay buried away from traps.
- Miami’s Joe’s Stone Crab remains the biggest purchaser in the region. Founded in 1913, the restaurant prides itself on being the first serve the crustacean. They’re the ones who said steaming was the way to go.
- It has been said that in 1963, stone crabs cost 30 cents a dozen wholesale. Today, large claws can cost upward of $50 a piece.
The Event
Each October, The Naples Florida Annual Stone Crab Festival kicks off the season with a weekend of live music, trolley tours, and, of course, ample servings of stone crab. Combined with drink specials, children’s activities, and water boat excursions, there’s something for everyone. Boats dock along the harbor, inviting visitors to learn the process of properly catching, releasing, and cooking crabs right from the fishermen themselves.
Where to Stay Edgewater Beach Hotel
