Oh hey! Sorry for the brief hiatus while I was playing in Costa Rica. I had a lot of piña coladas to drink and a lot of fish to catch, so I was pretty busy. 😉
I’m back in the good ole USA now. And did you know it’s stone crab season here?? Florida stone crab season goes through May, so get ’em now while you can! If you live on the West Coast though, the season in California is year-round.
Stone crab claws are harvested from stone crabs and the crabs are able to regrow their claws after they are released back into the water. This makes stone crab claws a very sustainable seafood. How cool is that?
Stone crab claws are a delicious and fun to eat with friends and family. And even better, they are super easy to prepare. In 5 minutes flat these babies will be steamed to perfection and ready to crack open and dip in some clarified butter!
- 3 lbs stone crab claws
- 4 Tbsp clarified grass-fed butter or ghee, melted
- lemon wedges for serving, optional
- Make sure claws are free of debris and dirt. Rinse under cool running water if necessary.
- Place a steaming basket in a large pot.
- Fill with about an inch of water. Make sure the water is below the level of the steaming basket.
- Cover the pot with a lid and bring the water to a boil over high heat.
- Once the water is boiling, quickly place the claws in the pot and replace the cover.
- Let the claws steam for 5 minutes.
- Promptly remove using the steaming basket or tongs.
- Serve with clarified butter or melted ghee.
Time to get crackin’!