An Arm or a Leg, Stone Crab daily painting by Everglades artist Jo-Ann Sanborn

Stone Crab, Jo-Ann Sanborn

acrylic on board, 5"x7"

Florida Stone Crab season is here, and the crabs are gorgeous with large, chunky bodies and elegant black tipped claws.  The crabs have eight legs used for swimming or walking and two developed into large claws used for pinching and crushing prey and predators. 

Stone crabs are much desired for their claw meat, which resembles lobster in texture and taste.   When the crabs are caught for food, it is most often the large, crusher claw that is harvested. The claws are designed to be removed easily when the crab is in a life-threatening situation, and a crab may be able to survive an attack by leaving a claw behind.   When broken in the right place, there is little blood loss and quick healing.   A crabber will grab the crab from behind and twist firmly.  The claw pops off and the crab is thrown back into the water where it will regenerate the lost claw. 

Stone crabs can be found in shallow tidal areas with soft bottoms and places to hide, like rocks, jetties and oyster reefs.  Oysters are one of their favorite foods.  In and around Marco Island they are caught in the Gulf from mid-October through mid-May in baited traps placed on bottom

The meaty claws are sold for food, and are traditionally served with a mustard sauce.  You can find some other great receipes here.  While I don't like thinking abou the having an art or a leg torn off, I must confess that I like the idea that it's a renewable food source!