Renewable Resource

A Lunch of Stone Crab Claws, rosemary potatoes, green beans and a nice red wine. These Stones were a gift from friends visiting from Wash. DC. and were delicious! The Florida Stone Crab, here's a photo of a very young stone crab I took last December, are a rather small crab and not taken for their body but only for their claws during the months of October 15 thru May 15. When the crab is caught, normally only one of it's claws is taken which, in theory, allows the crab to defend itself and hunt for food while the other claw regenerates/regrows. Stone Crab Claws may be eaten cold or hot with drawn butter, lime juice, mustard, and/or cocktail sauce. I prefer mine cold. They are already boiled and ready to eat when you buy them in a seafood market, farmers' market or from trucks on the street selling them out of large ice chests. The crabs have been 'fished out' in many locations, consequently now the 'fisheries' are carefully monitored and catches are strictly regulated. Some years the catch is good and some years, especially when there is very cold weather or rough seas, the catch is reduced...resulting in very high prices. If I am fortunate enough to eat Stone Crab Claws twice or three times in a season...I'm a happy camper! 
A Peaceful Week to all of you :)