Grab a hammer and start cracking that stone crab!

Stone crab season started yesterday and it's time to break out the wetsuit and begin harvesting one of Florida's tastiest indigenous foods. Best thing about stone crabs is that they are — largely — sustainable: the tough little buggers' claws are made to fall of to distract predators and they grow back in about a year. Grab a crab, twist off a claw — just one so that the guy has another to defend himself — and throw him back to make more delicious food for next year. Even vegetarians have to love that, right?

Check out the piece I wrote last year for more info on our native delicacy, along with a great mustard sauce recipe.

Scroll to read more Food News articles
Join the Creative Loafing Tampa Bay Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.

Newsletters

Join Creative Loafing Tampa Bay Newsletters

Subscribe now to get the latest news delivered right to your inbox.

We welcome readers to submit letters regarding articles and content in Creative Loafing Tampa Bay. Letters should be a minimum of 150 words, refer to content that has appeared on Creative Loafing Tampa Bay, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at [email protected]