Like all seafood, stone crabs should be kept cold and refrigerated. They’re generally served chilled, but must be cooked first and then cooled again for the best texture. If you order stone crabs for delivery, they’ll likely arrive cooked and ready to serve. If you’re catching them yourself, cooking is simple: boil (the preferred method), steam, or even grill.

Ingredients

Stone crabs

To Boil

Fill a large pot with enough water to cover the claws. Add a pinch of salt and bring to a rapid boil. Add claws and cook five to seven minutes for medium claws or up to ten minutes for jumbo claws. Immediately immerse in cold water to stop the cooking process and preserve tenderness.

To Steam

Place claws in a steamer basket over boiling water. Cover and steam five to ten minutes, depending on size. This method locks in the crab’s natural juices and flavor.

To Grill

Preheat grill to medium heat. Brush claws with olive oil and grill four to five minutes per side. Take care not to overcook, which can toughen the meat.

How to Serve Stone Crabs

Pre-crack claws or provide tools for guests. Keep chilled on ice or in the refrigerator for several hours before serving.