Stone Crabs are usually "right-handed," meaning that the larger crusher claw is usually on the right.
The most traditional way to prepare Stone Crab claws is to heat up the claws, which is eventually served with either butter or a sauce. However, Stone Crab claw can also be served cold. The Stone Crab claws must first be cracked open using a mallet or another heavy instrument. Towels or cloths are advised for stopping shells from splattering during this process. The mallet should lightly tap both sides of the Stone Crab claw’s knuckle. Once the claw is open, it is traditionally served with crushed ice on a tray with lemon wedges.
Stone Crab claws are an excellent and delicious source of protein.