While other parts of the stone crab are edible, the claws are easily the tastiest. Their appearance is about as delicately beautiful as a jackhammer and used by the crab much the same way. But the delicious Stone Crab Claw is a treat for any crab lover.
2 lb. cracked and cleaned Florida Stone Crab Claws
1/2 cup rice wine vinegar
Juice and zest from 1 large orange
1 tsp. chili flakes
1 Tbsp. minced fresh ginger
1 tsp. minced fresh garlic
1/8 cup thinly sliced scallion
2 Tbsp. extra virgin olive oil
Mix all the ingredients except crab claws, scallions and olive oil in a medium glass bowl. Allow to sit in the refrigerator for 1 hour. Then remove and add your claws. Once you have added the claws, allow to sit in the refrigerator for 30 minutes while tossing every 10 minutes or so. After thirty minutes, add the scallions and olive oil. Toss once more, and serve.