Eat this Word: Stone Crabs  WHAT? Seafood for the softhearted.
As only the sweet, white claw meat of this warm water crustacean
is eaten, fishermen twist the claws off and throw the crab back
in the sea. The claws regenerate after about 18 months, although
the new claw--known as a retread--is smaller than the original.
Fisherman typically leave each crab with one claw so it can
defend itself. James Peterson wrote in Fish & Shellfish that he
was "shocked" the first time he saw the claws for sale because
he assumed, mistakenly, that the crustacean had been killed for
a relatively small amount of meat. The crabs, considered a
delicacy today, were popularized 80 years ago at Joe's Stone
Crab Restaurant in Miami Beach, now a historical landmark. You
eat them, usually cold, by cracking the shell with a mallet and
dipping the succulent meat in sauce. WHERE?  Comments (0)