date:Dec 25, 2012
number of juvenile crabs is stable or increasing, which bodes well for future seasons.
Diners only see and eat the crabs' claws. Fishermen detach them at sea - one claw per crab - and toss the animal back into the water where it can regrow the lost limb.
Besides being a rare, sustainable sea-food, fresh stone crab is known for its sweetness as well as the large claws with chunky mouthfuls of crab meat.
At the 100-year-old famed Joe's Stone Crab restaurant on Miami Beach, a half-dozen, modest-