Stone Crab Claws- Medium, Frozen- Gulf of Mexico



The rich meat needs only simple treatment. Crack the hard shells with a mallet or nutcracker and serve cold with hot melted butter and a squeeze of lemon. Or serve with lime wedges and mayonnaise or a lime-and-dill vinaigrette. Thaw frozen claws in the refrigerator for 12 to 18 hours.

Try these recipes below!

Stone Crab Claws w/mustard sauce

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Additional information

Weight 1 lbs