Stone crabs have a unique attribute – they can re-grow their harvested claws time and time again. Naturally sustainable, they are caught on Florida’s west coast, Bahamas and the Gulf of Mexico. Their claws are clipped and then they are released back in water to re-generate. The brown and light red knuckles and claws are packed by BSF in various portion sizes. To prevent their flesh sticking to the shell, they are first cooked before chilling. Perfect as a seafood entrée on a bed of salad greens, BSF stone crabs can either be steamed with mild herbs and olive oil or seasoned with strong spices and lime.