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Nutritional Information

3.5oz raw portion
Fat Calories
Total Fat
Saturated Fat

Cooking Methods

Best Served Chilled (can be sauteéd or steamed for 3 minutes)


Stone crab claws arrive fully cooked and must be kept under constant refrigeration. They can remain refrigerated for up to four days. They are safe to pack in ice, since the shell covers all the meat and protects it from any ice burn.

The Crab


Frenchy's Stone Crabs consists of independent crabbers focusing on the Florida Stone Crab. They are the only processing plant dedicated solely to the stone crab. They are HACCP certified and FDA approved. They cook the crabs the same day they are harvested and only sell fresh, never frozen stone crab.

Stone crabs are bottom dwelling creatures that can be found living from shoreline to 200 feet in depth. Their large, crushing claw is designed to break open shells of mollusks. They prey primarily on clams, scallops and Florida fighting conchs.

Eating Qualities:

Known for their sweet succulence and snowy white meat, stone crab has a delicate texture, rich mouth feel and salty finish.

Fishing Methods and Regulations:

Frenchy's Stone Crabs are harvested from the Gulf of Mexico, from Crystal River to Fort Myers. Both claws are harvested from the crab. Florida law forbids the harvesting of whole stone crabs and once the claws are removed, the live stone crabs are returned to the water, making it a 100% sustainable product. Claws are not allowed to be harvested from egg-bearing females. Only claws 2 3/4 inches in length or longer are allowed to be harvested. Stone crabs will regenerate new claws in about 18 months. Each time the crab molts, the new claw grows larger. A “large” crab claw can weigh up to half a pound and “colossal” claws have reached a pound or more.

Sold by Size per Pound:

Jumbo: 2-3 per pound
Large: 3-5 per pound
Medium: 6-8 per pound