Stone Crab Large Claws

Holy Crab provides fresh, never frozen, Stone Crabs from their boats down in the Florida Keys, straight to your door. Renowned for its delicate, succulent taste, and richness in protein, this highly sought crustacean is caught predominantly off the Florida Coast, and only available while in season from October 15 to May 1. For local Floridians, no celebration is complete without fresh Stone Crabs on the table!

All orders from Holy Crab come accompanied with 2.5 oz of homemade mustard sauce, as well as a bib and branded mallet to complete your Stone Crab experience. Your crab will ship with frozen gel packs. Remove the crab from your delivery box and place them on a plate or a container without a lid, and keep it stored in your refrigerator. There is no need to boil or cook them. When you are ready to eat, simply use the mallet to crack into the meat, dip into our mustard sauce, and enjoy.

Recommended Drink Pairings
— Champagne: The best pairing hands down for Stone Crabs
— Round Pond Estate Sauvignon Blanc Rutherford, California: Notes of juicy citrus and white flowers characterize this wine
— Banfi La Pettegola Vermentino, Toscana, Italy: Light and bright with notes of green apple, apricot, and grapefruit, with a racy acidity
— Drouhin Vaudon Chablis, Burgundy, France: Notes of apple, citrus, and white peach

How to Enjoy
The Stone Crab claw can be broken down into 3 parts—the Claw and the two knuckles. The best practice to get ready to enjoy this Florida delicacy is to spread the claw out and place it as flat as possible onto a stable surface. Be sure to use a surface such as a cutting board. It is not recommended to use a delicate plate, as the pressure applied from the mallet to the claw may cause the plate to chip or crack.

Once the claw is placed as flat as possible on the cutting board, start off by looking at the "knuckle" furthest from the claw. With the mallet, give it an aim or two on the center of the knuckle, and with a firm flick of the wrist, hammer the knuckle until the shell of the stone crab has cracked. To give a perspective, it should take 2-3 attempts with the mallet to crack the shell. Be careful not to apply too much force, as one attempt may be too firm and may cause the shell to penetrate into the meat. Move your way onto the second knuckle, the one closest to the claw—some refer to this as the sweetest part of the claw—and apply the same technique. Once both knuckles have been cracked, make your way to the juiciest part: the claw! Use the same practice and technique with 2-3 firm attempts towards the center or sweet spot of the claw. Once all three parts have been cracked, feel free to peel off the shell, similarly to a hard-boiled egg, and dip the meat into the mustard sauce. Enjoy and repeat!