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Crab, Stone

 

scientific name

Menippe mercenaria

description

Stone crabs are distinguished by their dark, brownish-red or tan shells, which are mottled gray when they are adults. This species has black-tipped claws, one larger than the other, and a smooth, shiny, round shell surface. Cooked meat is white.

other information

Stone crabs have very little body meat; their only product form is the enormous claw with adjoining knuckles. Fishermen catch the crab, remove the claw then return the crab to the ocean so it can grow another. Most stone crab is sold fresh.

Stone crabs are sold in 5 size categories:

Medium (5-8 per pound); Large (3-5 per pound); Jumbo (2-3 per pound); Colossal (1-2 per pound); Super (1 per pound)

interesting fact

The stone crab can sever its own claw at the first joint through muscular contraction in order to escape from danger.

alternatives

Jonah and Mexican stone crabs can be used as substitutes for stone crab.

source

 

Stone crabs are harvested from the Gulf of Mexico to the Carolinas, and most are caught in Florida.

harvest method

Stone crabs are harvested using traps/pots.

harvest season

Stone crabs are harvested from mid-October to mid-May.

flavor

This species has a mild and sweet flavor.

texture

The texture of stone crab is firm.

preparation

Stone crabs are always sold pre-cooked. Simply thaw and chill for cold applications or heat gently for hot dishes.

quality control

Stone crabs should be processed within three days of being caught. The claws should be boiled, chilled in an ice bath, and then boxed.

market segments

Stone crab is appropriate for fine dining, hotels, and resort/clubs.

nutritional facts

3.5 oz (100g) raw edible portion

calories 95; calories from fat 17; total fat 1.9g; saturated fat 0g; cholesterol 78mg; sodium 276mg; total carbohydrates 0g; protein 16.2g; potassium 279mg.