Stone Crabs
Raw Claws are brownish
Cooked claws turn orange
Season – October 15 until May 15. | More Stone Crab and Spiny Lobster
Life Span – Males crabs live to about 7 years and female crabs live to about 8 years.
Sustainability – They are a renewable commercial fishing resource. Population levels are estimated to be high and no overfishing is occurring. It is nearly impossible to wipe out the stone crab population due to the fact that the crabs are not harmed and are able to regenerate their claws.
How they Are Fished – All of the stone crab claws on the market come from wild fisheries; there is no aquaculture for stone crab claws. Crabs are caught in traps, Only one claw per animal is harvested – so they can continue to eat and defend themselves – then returned to the water alive to generate new claws, regenerating 4 to 5 claws in its natural lifetime.
Cool Fact – Each time the crab molts, a new claw grows larger. A “large” crab claw can weigh up to half a pound and “colossal” claws have reached a pound or more. In order to be fished, claws must be at least 2 3/4” in length and they cannot be taken from egg-bearing females.
Healthy – A good, low-fat source of protein, vitamin 6, selenium and magnesium. A 4 ounce raw portion is equal to 60 calories with zero grams total fat.
Sizes – Contrary to popular belief, stone crab claws are graded based on weight, not size.
- Medium claws weigh up to 3 ounces (5 to 8 pieces per pound)
- Large claws weigh between 3 and 5 ounces (3 to 5 pieces per pound)
- Jumbo claws weigh 5 ounces and up (3 claws per pound)
How To Tell Freshness – Once cracked, if the meat comes off the shell easily it’s fresh. If it sticks, they’ve been frozen. Stone crab claws have a 5 to 7 day shelf life.
Serve – Once harvested, the raw claws are cooked on the boat or more commonly at dockside. In a restaurant, hot crab claws may mean that they are re-heated. But you can opt for either hot or cold. Eat with a simple squeeze of lemon on the meat, or dip in drawn butter, or in a mustard sauce.
How To Crack The Claws – Place crabs in a towel or put a plastic bag over the claw (this will keep from splattering crab juice all over you and everywhere else). Using the back of a large spoon, hammer or mallet, strike the back or rounded side of the two knuckles and finally the claw with a quick snapping motion. The shell should be cracked gently, so the meat stays intact and is not pierced by the shell. Next, peel the shells from the claw and then separate the two knuckles from the main pincher. That’s where the tasty goodness is found. One note of caution, there is a hard center membrane inside the meat, so when biting into the meat be careful.
Categories: Stone Crabs, Types of Seafood Tags: crabs, florida, Gulf, seafood, stone crabs
Simple Gulf Coast Shrimp Bisque
Recipe: Simple Gulf Coast Shrimp Bisque
Summary: Quick and easy Gulf Coast Shrimp Bisque.
Ingredients
- 2 cans Campbells tomato soup
- 12 oz. water
- 8 oz. half and half
- 2 oz. dry sherry
- 1 tbsp. butter
- Pinch of salt Pinch of white pepper
- 1/2 – 3/4 lb. small salad shrimp
Instructions
- Combine all ingredients except shrimp in medium sauce pan.
- Cook on medium heat until near low boil. Add shrimp and reduce temperature to low.
- At this point you can serve the bisque as is or pour mixture in food processor to chop shrimp up into smaller pieces and blend to smoother uniform consistency.
- Serve with warm French bread.
Variations
For Tex-Mex version sprinkle each serving with diced jalapenos.
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: USA (General)
My rating:
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Categories: Gulf Coast Shrimp Tags: Bisque, Coast, Gulf, Shrimp
Gulf Coast Grilled Shrimp
Shrimp are sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on.
Ingredients
- 2 1/2 pounds jumbo shrimp
- 1/4 cup olive oil
- 1 tablespoon of lemongrass
- 1/4 cup chopped cilantro
- 1/2 shallot, diced
- 3 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 clove garlic, minced
- 1/2 teaspoon salt
Instructions
Peel and de-vein shrimp and place in a resealable plastic bag. Mix remaining ingredients together and pour mixture pour over shrimp. Seal bag and allow to marinate for 2-4 hours. Preheat grill for medium-high heat.
Remove shrimp for bag and discard marinade. Place shrimp of grill and allow to cook for 3 minutes on each side. Remove from heat and serve.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/12/gulf-coast-grilled-shrimp-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Shrimp Recipes Tags: Grilled, Gulf, Gulf Coast, Gulf Coast Grilled Shrimp, Shrimp
Gulf Coast Seafood Recipes
We have it all - recipes for Crab, Shrimp, Scallops, Crawfish, Tuna, Oysters, Mahi, Spiny Lobsters - we'll help you make the perfect seafood meal.
Categories: Gulfscapes Favorites Tags: Coast, Gulf, recipes, seafood
