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Origin: North Carolina, Florida
These stone crab claws coastal waters stretching from North Carolina down to Florida. Harvested under sustainable fisheries regulations—only the claws are removed and the crabs returned to regenerate—these claws are considered a coveted delicacy.
Their meat is prized for a rich yet delicate flavor profile: subtly sweet with a clean briny undertone, bearing hints of warm ocean currents and coastal salt. Texturally, the meat is firm and succulent with a satisfying bite, yet tender—not unlike the luxurious mouth-feel of a fine lobster claw.
Because of this distinctive taste-texture combination, stone crab claws are versatile in the kitchen. They shine served simply chilled and cracked open, paired with a tangy mustard-mayo dipping sauce to highlight their natural sweetness. Alternatively, lightly warmed, grilled or paired in a seafood tower—either way, they bring a premium, gourmet experience to any occasion.