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.
