Stone crab claws are one of Florida’s truest food bounties. Though the body of the Florida stone crab is not eaten, this naturally sustainable crustacean has the unique ability to regenerate its claws, making it a seasonal prize possession for fisheries from October through May. Seafood fans can’t get enough of these sweet, meaty claws served chilled and pre-cracked with a side of mustard sauce.
In this video, chef Gerald Sombright (who was a contestant on Bravo TV’s Top Chef season in Charleston) guides you through cracking and eating this incredible treat.
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