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Wanna Get Stoned??

Richard FlRichard Fl Posts: 7,973
edited October 2012 in EggHead Forum



Went to a local gourmet food store, "Green Turtle" and started saving my funds for a meal in the near future with some steak or whatever the budget allows after the crabs. $$$20 and up/pound depending on size

These are just mediums and large size.

After sticker shock think the large were $24.95/lb, I picked myself off the floor.

Stone crab is available for harvest between October 15th and May 15th. Native to Florida's Gulf coast, these rare crabs have the unique ability to regenerate their claws and limbs. These delicious claws are always in high demand and are widely regarded as one of the forms of fresh Florida Seafood. Claws are cooked daily when gathered in boiling water for 7-10 minutes and cooled to prevent the meat from sticking to the shell. They are then sorted into four sizes: medium, large, jumbo, and colossal.
" Medium: 6-8 claws per pound
" Large: 4-5 claws per pound
" Jumbo: 3 claws per pound
" Colossal: 1-2 claws per pound


  • Mighty_QuinnMighty_Quinn Posts: 1,878
  • Doc_EggertonDoc_Eggerton Posts: 4,570
    Try Clayton's Crab Company on SR5 just south of Rockledge.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • What do you roll them up in when you smoke 'em?  Ha ha!  I wish I knew what I was doing with seafood.  My experience with seafood preparation is choosing them from the menu.


    Shangri la where life is beautiful and everybody's happy.

  • Richard FlRichard Fl Posts: 7,973
    I eat them cold with a lemon butter sauce or the famous Joe's Crab sauce.

    Crab, Claws, Stone, Sauce, Mustard
    This is the sauce served at Joe's Stone Crab in Miami. To make an even easier sauce, just mix regular jarred brown mustard to taste into jarred mayonnaise.
    1 Tbs    Colman's dry mustard, or to taste  
    1 cup    mayonnaise  
    2 tsp    Worcestershire sauce  
    1 tsp    A-1 Sauce  
    1/4 cup    heavy cream or milk  

      Salt to taste  
    1 Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard. Chill the sauce, covered, until serving. Makes about 1 cup.
     Recipe Type
     Recipe Source

    Source: Post-Gazette, 2002/12/05


  • ChokeOnSmokeChokeOnSmoke Posts: 1,810

    LOVE STONE CRAB!!  Haven't had 'em 20 years though now (Moore's Stone Crab Restaurant in Longboat Key)  since my last visit to Florida (my mom used to live in Bradenton).
    I want some of those!

    Packerland, Wisconsin

  • we used to fly them in all season when I had the shop in sconny. Those folks never knew what hit them when we dropped the stone crab claws on them. So good

  • XLBalcoXLBalco Posts: 579
    had them at joe's stone crab downtown.  they were nomzical
  • XLBalco said:
    had them at joe's stone crab downtown.  they were nomzical
    me too :)

    great spot

  • XLBalcoXLBalco Posts: 579
    yea it is.. we went last year for our anniversary.  tough place to get a reservation at... better do it months in advance!
  • Absolutely my favorite! I had planned on putting out a few recreational traps but have not found the time to make the run. Prices have gone through the roof but they are soooo good!
  • GriffinGriffin Posts: 7,239
    I'll take a few, plz.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


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