Verified in 2 cities.
Florida stone crab claws are sustainably harvested October through May, served chilled and cracked open with classic mustard sauce, lemon wedges and saltine crackers; in United States we have verified places to eat it in Orlando and Tampa.
Florida stone crab claws are sustainably harvested October through May, served chilled and cracked open with classic mustard sauce, lemon wedges and saltine crackers.
Stone crab fishing developed in 1920s Florida when fishermen learned the crabs would regenerate a claw after a single one was harvested, making the fishery uniquely sustainable. Joe's Stone Crab opened in Miami Beach in 1913 and codified the dish nationally. Season runs October 15 through May 1, when Gulf-side claws hit Florida menus from Naples to Tampa to Orlando. The Boathouse at Disney Springs, Christner's and the Capa rooftop at Four Seasons all run a seasonal stone-crab plate.
Where to eat in Orlando:
Where to eat Florida stone crab claws in Orlando: the editor picks
Cold-boiled stone crab claws served with mustard sauce. Reservations recommended on weekends. The chef sources from local Florida producers.
Florida stone crab is a sustainable fishery in which only the larger claw is taken from the live crab, which is then returned to the water to regrow the claw. The fishery is regulated October 15 to May 1. Joe's Stone Crab in Miami built the regional reputation in 1913; Tampa carries claws at the Sparkman Wharf fish counters and Tampa restaurants like Ulele and Bern's serve them in season.
Where to eat in Tampa:
Where to eat Florida stone crab claws in Tampa: the editor picks
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