cracking, place the claw on a cutting board or other
hard surface. Then place a plastic bag over the claw
(this will keep from splattering crab juice). Take
a mallet or hammer and lightly crack the claw in spots
1, 2 and slightly harder in spot 3. Next, peel the
shells from the claw and then separate the two knuckles
from the main pincher. Please note that there is a
hard center membrane inside the meat, so when biting
into the meat be careful (treat the claw as if you
were eating an artichoke, pulling the meat off the
center). Now you are ready to enjoy Joe's Stone Crabs.
To enhance the sweet flavor, squeeze lemon or lime
juice over the meat, dip into melted butter or use
Joe's original recipe mustard sauce. Just remember
to crack only as many as you can eat at one time.
Once cracked the claws will not hold well for a long
period of time.