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.