It's Stone Crab Season
It's Stone Crab Season
How to enjoy this Miami delicacy anywhere you live
For most of the country, October is heralded in by sipping pumpkin-spiced lattes and scarfing ciders.
In Miami, we celebrate by cracking some stone crab claws.
October 15 is the official start, of stone crab season — a six-month long time when these crustaceans, native to the waters off the coast of Florida, can be harvested.
In Miami, stone crab season is a ritual for many who strive to be the first people to snag a table at Joe’s Stone Crab or nab a dozen “jumbos” for their picnic.
The undisputed king of Stone Crabs is Joe’s Stone Crab, which opened for a stunning 11th season this past week. The restaurant, which is technically older than the city it resides in (Miami Beach), is known for its stone crabs (although it might be shocking to know that it also serves a fine selection of seafood and steaks, along with Miami’s best fried chicken).
And there’s a reason why Joe’s is so iconic — it’s a classic filled with jacket-clad waiters hustling in a perfect dance as they maneuver the dining rooms that are perpetually filled. And, while the restaurant is notorious for being tough to get a table, if you are in the Miami Beach area, the restaurant now takes reservations, and — if you’re okay dining on the early side, you can generally snag a spot.
But what if you’re in, say, Arizona or New York City? Well, you’re in luck because Joe’s delivers stone crab claws overnight via Goldbelly.
Roger Duarte’s George Stone Crab is another good source for stone crabs. Duarte owns no brick-and-mortar restaurant. Instead, his company is solely a source for shipping stone crabs to your door. Duarte sources the claws directly from the fishermen he deals with, the only way to ensure the claws are fresh and not frozen.
And, with stone crabs rising in popularity, you might find them nearly anywhere. The claws are also priced by “market value” — generally a dozen large claws range between $60 to $80 a dozen. If claws are super cheap, they’re probably frozen. In this instance, you absolutely get what you pay for.
But, be sure to ask whether they are fresh or frozen — frozen claws tend to stick to their shell and can have a mushy mouthfeel. If you’er having them shipped, look for purveyors that will ship the claws in ice overnight rather than shipping them frozen — the claws are expensive, so invest the added shipping expense for this Miami-based delicacy.
After that, there’s nothing easier than preparing stone crabs. They’ll come ready to eat — just plate them, open a bottle of wine, and channel a sultry Miami evening.