Stone Crabs are pre-cooked and ready to eat. Stone crabs can be kept frozen in the freezer for up to 6 months.
• Best way to thaw is in the refrigerator the night before (from the freezer). Allow 12-18 hours.
• If pressed for time, take them out of the freezer and thaw on a plate (to avoid dripping from thawing) on kitchen counter for a couple of hours before serving. Best served cold.
• Hold your crab claw in one hand and use your other to strike the shell about three times. Don't use too much force when hitting the claw. Ideally, you’ll want to use a wooden mallet, but a large heavy spoon can also be used.
• Turn crab claw over and strike about 3 more times. Carefully remove outer shell from crab meat.
Tip: Use a paper towel to get a better grip of the claw when cracking the shell.