Looks to be an excellent year!
1 Like
Getting some tonight for dinner! Have been counting the days.
Had some @ Joe’s Stone Crab in LV last week-pretty darn good…maybe I should have some shipped in sometime soon. Do you have any preferred sources?
How do you prep?
Whack it with a hammer and dip it in mustard sauce.
do not use a hammer. you get too much shell into the flesh. I have one of these specifically made to open stone crabs
Available at Amazon
1 Like
Wow! I stand corrected 
…
1 Like
you don’t prep. Just crack and eat. Once cracked they don’t stay fresh very long.
They get cooked by the fisherman on the boats and quickly chilled.
Here’s the mustard sauce recipe we make.
1 cup mayo- in Florida we use Dukes
1 tbl colemans dry mustard
1 teas A-1
2 teas worcestershire
1/4 cup cream or half and half
Thanks all! Incoming crab
Ordering this now! Just awesome.
Back of a heavy spoon works perfectly.
But my fishmonger usually cracks mine for me.
We’ll be in FL this weekend—sounds like Fri dinner is settled. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
This is what I have. Works pretty good most of the time.
I use the handle of a knife. works great.
Colossal!
Sweetest in years IMO
3 Likes
That’s a beauty!
The claw decides who will go and who will stay.
We got our fix last night. Fresh and tasty! I had to go to my secondary source as the weather is not playing nice.
Ate George’s colossal Stone Crabs last night. Each claw was as big as my hand and they sent 7 of them in my order for two people. They were sweet and delicious. Will reorder next week.
Anyone have a reliable online source for us landlocked berserkers?
Thinking of ordering some from George’s is there a taste difference between the sizes.