Stone Crab Claws

Prepare an ice bath by adding three tablespoons salt to four cups cold water in a large bowl. Stir to dissolve. Taste and adjust seasoning if necessary. It should taste as salty as ocean water. Add ice and set aside.

Bring remaining gallon of water to a boil in a large pot. Season with 1/3 cup salt (this too should taste as salty as ocean water). Return to a rolling boil, then immediately add the crab claws. Cook just until tender, about five to seven minutes, depending on the size of the claw. Remove crab claws and plunge immediately into the prepared ice bath to cool.

Once cold, remove crab from ice bath, pat dry, and refrigerate until ready to serve. To crack the claws, use a small crab mallet or the back of a kitchen spoon. Properly chilled, the claws will remain fresh in the refrigerator for two to three days.

From “How to Make Stone Crab Claws.”

Notes & tips

Source fresh: Stone crab claws can be difficult to find, making them very special when harvested fresh. The fresher the claws, the easier they will be to crack. Find them at any local seafood shop while they’re in season.

Keep it simple: While crab mallets are available to purchase, stone crab claws aren’t difficult to cook or crack open, Schumacher says. “We just use a standard kitchen spoon to crack the shell.”

Size matters: “People can be intimidated by the price of stone crab, but I think it’s well worth the cost,” notes Schumacher. “Try to buy the largest claws that you can find—they’re easier to crack and pick.”

Up to you: Schumacher recommends serving stone crab claws according to your own preferences: “I think it’s just like barbecue—regionally, people serve shellfish and seafood with different sauces.“