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!
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!
