Kent and I are fortunate enough to have friends who are shrimpers by trade. Once in a while they bring us stone crab, which is considered a great luxury. The crab is relieved of only one claw, then returned to the water. We received an ice chest full a few days ago, and got on the phone to call the relatives over to eat. It was dark outside and the mosquitoes were bad, so we ate at the kitchen table. Can you imagine grandchildren and adults all armed with hammers whacking away to get to the delicious crab? My house sounded and looked like a construction site. With a lot of elbow grease and the vacuum cleaner, my kitchen was back in shape. Kent took the shells and crushed them to add to the compost pile. by Pat Savoie
Method
Add enough water to a large pot to cover the amount of seafood you will be preparing. Add 1 cup of Zatarain’s Crab Boil per dozen crabs. Bring water and seasoning to a rolling boil and add crabs. When water comes back to a boil, cook 5 minutes and turn off the heat. Soak 15-20 minutes. Serve immediately. Dip the meat into a mixture of melted butter and lemon juice.
(Stone crabs have an extremely hard shell. Use mallets or hammers to crack open.)
Even the baby can get in on the fun!
Savoie Secrets: It's a Family Recipe 