Joe’s Place in Miami Beach opened over 100 years ago and then, around 1921, they began serving stone crab claws. The discovery of stone crabs for eating is credited to a Harvard ichthyologist and Joe’s Place which is now Joe’s Stone Crab restaurant. Seventy-five cents for four or five crabs was the price at that time. Joe’s Stone Crab along with many other restaurants in Florida are now serving the claws when in season, October 15 to May 15. Regulations by the Florida Fish and Wildlife Conservation Commission for recreational and commercial crabbing help to keep the supply bountiful by requiring fishermen not to kill the crab when removing the claw.
Stone Crab Claw Hot Mustard Sauce
from A Culinary History of Florida
The large black-tipped claw is snapped off and the crab is returned alive to the water to regenerate a replacement. They are usually cooked and frozen on the boat to capture the freshness.
½ cup sour cream
2 tablespoons yellow mustard
2 teaspoons butter, melted
⅛ teaspoon salt
Combine all ingredients and heat until warm.