Crab Facts

The Discovery of Stone Crabs

In 1921, just off the shores of Miami Beach, stone crabs were first discovered in the surrounding waters. A Harvard ichthyologist introduced these unique crabs to Joe Weiss, who quickly recognized their culinary potential. It wasn’t long before Joe began serving stone crab claws at his restaurant, sparking what would become a legendary dining experience that helped Joe’s Stone Crab rise to fame.

Fascinating Facts About Florida Stone Crabs

Though stone crabs are widely known today, here are a few intriguing facts that may surprise you:

• Found Primarily in Florida Waters: While stone crabs can be found along the Atlantic and Gulf Coasts, commercial harvesting of these prized crustaceans happens almost exclusively in Florida.

• A Sustainable Practice: Florida law protects the stone crab population by prohibiting the harvest of whole crabs. Only claws measuring at least 2.75 inches are taken, and the crabs are carefully returned to the ocean, ensuring they remain a renewable resource.

• Natural Regeneration: Stone crabs can regenerate their claws up to three or four times during their lifespan, allowing for sustainable harvesting.

• A Culinary Delicacy: The tender, sweet meat of Florida stone crab claws is best enjoyed in its purest form—served unseasoned with a side of melted butter or Joe's signature mustard sauce, for a truly memorable flavor experience.

Joe’s never buys or serves underweight Stone Crab claws (a.k.a “floaters”). Our special cooking and preparation techniques ensure the highest quality and utmost consistency from the beginning to the end of the season.

STONE CRAB ATTRIBUTES: Firm texture, sweet meat. Low fat. Extra lean.