Stone crab traps line the yard surrounding the Museum ... "They were considered a garbage catch because you couldn't freeze them, the meat would stick to the shell," says Thomas Lockyear, Museum ...

Steaming stone crab claws is a fairly popular way to prepare them, as it keeps the meat moist and tender. To do so, place the claws in a steamer basket over a pot of boiling water, cover ...

Following is a transcript of the video. Narrator: Stone crab claws are one of the priciest seafoods you can buy. And depending on their size, a pound of claws at a restaurant can cost as much as $70.

Joe’s Stone Crab has been cracking claws and feeding the masses since 1913, making it as essential to the city as all-night clubs and humidity. If you go during stone crab season in the winter ...

Like most of the people he worked with, Chef Andre Bienvenu assumed when he left the kitchen of Joe’s Stone Crab, he’d be heading into retirement.