Florida's Stone Crab Season OPENS October 15th
That's right folks, starting on October 15th Stone Crab's are back on the menu in Florida.
For the uninitiated, Florida's Stone Crab season runs from October 15th through May 15th.
- Claws must measure 2 3/4"
- 1 gal. Stone Crab claws per harvester or 2 gal. per vessel, whichever is less 5 traps maximum.
- Trap requirements apply.
- Illegal to possess whole crab.
- Harvest of egg-bearing crabs prohibited.
- No females with eggs you are not allowed to use anything that will puncture, crush, or injure the crab body, such as spears, grains, grabs, hooks, or similar devices
- Permanently affixed Buoy must have a legible "R" at least two inches high.
- Traps from a dock do not require buoys.
- Trap shall have harvesters name and address permanently affixed to it in legible letters.
- Traps must be pulled manually unless you are commercially licensed
- Traps must be pulled only during daylight hours
- Traps must not be placed in navigational channels of the Intracoastal waterways, or in navigational channels maintained and marked by any county, municipal, state or federal governmental agency.
- A Florida recreational fishing license is required to harvest stone crabs under the recreational fishing regulations.
LASTLY: while it is legal to take both claws, I think that is a bad thing to do. Obviously the crab will regrow its missing limb faster if it has the other claw is still attached to feed itself. With no claws, it will happen but it takes much longer
Now for a fabulous stone crab recipe aside from the basic boiled and melted butter. So here is Emeril Legasse's recipe
Ingredients
- Creole Mustard Sauce, recipe follows
- Crushed ice, for plating
- 3 pounds medium stone crab claws, cooked, shells cracked and chilled (about 20)
- Place mustard sauce in a small bowl in center of plate. Serve as a dip for crab claws. Surround bowl with crushed ice. Place crab claws on ice, around mustard sauce.
Creole Mustard Sauce:
- 2 tablespoons Creole mustard
- 2 teaspoons sugar
- 1 1/2 tablespoons white wine vinegar
- 2 tablespoons chopped dill
- Kosher salt and freshly ground black pepper
- 3/4 cup olive oil
- Whisk together mustard, sugar, vinegar and dill. Season with salt and pepper. Slowly whisk in olive oil until sauce has a mayonnaise-like consistency.
- Yield: about 1 cup
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