…every pantry has a story
Saturday marked the opening of Stone Crab season in Florida, which is pretty exciting on two fronts. First and foremost if you love crab these delicate buttery chunks of crab melt in mouth. Secondly Stone Crabs are a sustainable food product because only one claw is ‘harvested’ then the live crab is tossed back. Now, I’m sure the crab doesn’t view this practice as a plus but, they do regenerate the claw, can still defend and feed themselves with the remaining claw. Yes that does sound harsh, and slightly icky but, if you have ever seen a video of a crab processing plant on the Chesapeake, you would agree this may be better.
So to all the crab fisherman all the best for a great, and profitable season for you. I have a more than a few recipes stashed away that I am hoping will be put to good use in the very near future!