I understand that Stone Crabs are not avaiable everywhere, but here in Florida they are in season from Oct.15 - May15.

I would love any feedback.

Which wine complements Stone Crabs?

Which wines would you never drink with this dish?

Obviously it depends how you prepare them, but I would go with a decent Sauvignon Blanc from South Africa or New Zealand.

I'm lost at your reply, for chilled, if I'm not mistaken is the only way to be served , with lemon or lime juice and or perhaps drawn butter or a type of mustard-mayo sauce.  And this comes from Joseph Weiss the founder of Joe's Stone Crab.

Unless if you are referring to catching them alive.  Even then they are to boiled then chilled immediately.  Joe Weiss figured this out in 1920 and ever since all restaurants have followed this process.

Correct me if I'm wrong, but Stone Crabs are not like lobster which could be prepared or served through a variety of cooking methods.

Why have you ever had them any other way? Could you provide a link to a restaurant that prepares them any differently?

Thank you for the reply, my apologies on the explanation of cooking/serving methods I assumed there was only one way to prepare them.

Anyhoot, my focus lies on the selection of wine.

Your choice was my gut instict, but I have different heard from others in the restaurant business so  I decided I'd ask online, those who know more about wine.

Anything white with decent fruit and acidity. Because they're served chilled, I can't imagine the thought of even attempting to pair them with a red...that would just be yucky and would waste both crab and wine. In fact, a red with any type of crab is probably yucky!! Also, I enjoyed some amazing Stone Crab legs while vacationing in FL last April on Captiva Island and enjoyed them with a New Zealand Sauvignon Blanc - Matched perfectly!

As far as pairing, I like Sauvignon Blanc, however your favorite white would be the best. If you don't like Sauv Blancs, and you love oaky chards, I'm not thinking you are going to enjoy the SB with your stone crab. Drink what you like, and enjoy the season!


Stone Crab Culinary History

When Joe’s, now known as Joe’s Stone Crab, opened in South Miami Beach in 1913 as a fish and sandwich shop, Stone Crabs were unknown to the culinary world. In 1921 an aquarium opened down the street, and a local ichthyologist brought a few stone crabs over to the restaurant to ask if Joe had ever cooked one. Though he was reluctant at first to try it out, by the end of the day the crabs had been boiled, eaten and declared a gastronomic success. Perfecting the technique, Joe quickly learned that the big claws were the meatiest part of the crab, and that the flavor could be best appreciated when the claws were first cooked and then chilled. Stone crab claws are served chilled on ice, with either the traditional mustard sauce or drawn butter.

Though their habitat ranges along the Atlantic Coast from South Carolina down to the Gulf of Mexico and on to the Yucatan peninsula, the most prized stone crabs come from the waters surrounding the Florida Keys. The handling of stone crab claws is strictly regulated: it is illegal to harvest an entire stone crab; fishermen take only one claw, of a minimum legal length of 2.75 inches. The crabs are then returned to the water and new claws regenerate in about 12 months. Stone Crab season runs from October 15th to May 15th.

Let me echo the recommendations of a NZ Sav. Blanc. I think that is the best way to go.

However, we often have stone crab with champagne, just for the celebratory nature of the event. Stone crabs are becoming more of a "special occasion" type meal, since they are so outrageously priced these days.

Skippy...thanks for the history. And they say Foie Gras is cruel....

The crab lives, and is left with 1 functioning claw. So I guess that because the bird dies it kinda seems like an unfair comparison...

I have indeed been moving a good deal of Sauvignon Blanc (Oyster Bay in particular, nice at the $11.99 price) to go with the stone crabs.