Fresh wild-caught Florida stone crab claws, sold by the pound. Stone crab is one of the most sustainable seafood options available, as only the claws are harvested while the live crab is returned to the ocean to regenerate new claws within 12-18 months. The claws are cooked immediately after harvest to preserve freshness and prevent the meat from sticking to the shell.

Stone crab claws are traditionally served chilled with classic mustard sauce or warm clarified butter. The sweet, delicate meat is prized for its tender texture and mild flavor. Pre-crack the claws with a wooden mallet before serving to make eating easier for guests. Florida stone crab season runs from October 15 through May 1.

A 3-ounce serving contains approximately 60-80 calories, 15-17 grams of protein, minimal fat, 45 mg cholesterol, and 300 mg sodium. Stone crab is an excellent source of vitamin B12, selenium, zinc, and omega-3 fatty acids while containing significantly less cholesterol than shrimp and negligible mercury levels.