Stone crab claws are a premium product. Freezing them correctly ensures you get the fresh, sweet taste you expect—even after weeks in storage. Here’s a quick guide for keeping your Stone Crab Claws as fresh as possible.
1. Always Cook Before Freezing
At Key Largo Fisheries, we only deliver cooked Stone Crab ready to eat…but if you do find uncooked…you must cook them before freezing. Freezing them raw ruins the texture and flavor. Boil for 8–10 minutes depending on size, then immediately chill in an ice bath.
2. Keep Shells Intact
Never crack claws before freezing. The shell protects the meat and helps retain moisture and flavor. (NOTE: Check that your claws do not have any cracks or breaks in the shell. If they do, maybe this is a sign that you should go ahead and eat that one.)
3. Use a Saltwater Brine for Best Results
Place claws in containers and cover with a light brine (4 parts water to 1 part salt). This prevents freezer burn and maintains the natural taste. It’s especially useful for longer storage or shipping. This process is best for small quantities and will take up a lot of room in your freezer, we usually only recommend this for people with deep freezer space.
4. Seal Tightly
If not using brine, vacuum-seal or tightly wrap in plastic and foil, then store in freezer-safe bags. If you don’t have a vacuum-sealer, you can always use the “water displacement” method. In short – fill your plastic bag with claws. Fill a sink or big bowl with water. Submerge the bottom part of the bag in the water, and let the water push the air out of the top of the bag. As you submerge all the way to the seal, close tight and you should have a lot of the air removed. Label each pack with date and size grade.
5. Storage Tips
- Ideal freezer temp: 0°F (-18°C) or below
- Best used within 90 days
- Some people report storing their claws for up to 6-months with no loss in flavor.
- The season is closed from May 1 – October 15.
- Key Largo Fisheries has “refreshed” claws during off-season to order.
MOST IMPORTANT TIP FOR THAWING:
Don’t ever rapid thaw your claws. DO NOT place them in warm water or even room temp water to thaw. Place them overnight in the fridge and plan to thaw for at least 18 hours. This process is where you can ruin your claws if you are not patient. When a claw is frozen, there is moisture and juices within the meat, when you thaw slowly, the meat can retain that moisture and flavor where it is supposed to be. If you thaw too rapidly, those juices will drain out of the meat and leave you with a mushy texture as well as lose some of the flavor that you took the time to preserve.
Once you have them thawed, serve cold or gently reheat in hot water for 3–4 minutes (do not boil). Boiling will make the meat hard and rubbery.
If you don’t have time for all of this, no worries, Key Largo Fisheries always plans for the off-season to prepare claws for our clients. We go through meticulous processes to ensure we only store the best claws and deliver quality. So, if you don’t have the time, just jump online and place an order for your delivery date.