One of South Florida’s menu favorites, stone crabs live in both Atlantic and Gulf waters. Their ability to regenerate their huge claws makes this seafood especially sustainable; fishermen remove one or both claws and return the live crab to the water so it can grow its lost limbs again. Crab claws are cooked in boiling water immediately after harvest, then sold fresh or frozen. Stone crab season in Oct. 15 through mid-May.
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