Stone crab
Menippe mercenaria · Seafood
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The stone crab is a heavy-clawed crab of the warm western Atlantic, fished almost entirely for its claws — the only part taken, because a declawed crab can regrow the limb and is returned alive to the sea. The dense, sweet, firm white claw meat, cooked and chilled, is among the most prized of American shellfish.
Picking a good onedrag
Just landed, legs kickingOff: dead, limp, ammonia smell
LivelyBuy itCook it to 145°F (63°C). Freshwater crab can carry lung fluke: never eat it raw, pickled or salted.
Touch a legLegs move freely when touched
SmellMild and briny
These cues are Crab's, and hold across its varieties; where this one differs, its own page says so.