Rejoice, lifelong dock-hangers, foodie tourists and discerning snowbirds alike, because Florida's favorite winter-months marine bounty is coming back into season October 15.
Stone crabs are like little armored trees that only bear one fruit, once a year — except that they're actually animals from which we wait to ritually rip one arm annually, because of the tasty, tasty meat and who knows if seabugs feel anything like pain, they probably don't, really, am I right?
Both the commercial and recreational harvest begin on Wednesday, meaning that your favorite seafood markets and restaurants will soon be featuring fresh stone crab claws at prices dependent upon availability. Steamed or boiled, they're the perfect "nothing says Florida like this" option for buying with the intention of sending 'em cold-packed to friends up north, then cracking and devouring over the sink like a secret, shameful glutton before just mailing off a postcard featuring a bikini-clad model and the words "wish you were her."
If you're the do-it-yourself type who's got a boat and would like to take a shot at trapping your own mutant disembodied arms of the sea, it'll be legal to do so through May 15 of next year, and not as difficult as one might think. Just purchase some regulation stone crab traps — recreational harvesters are allowed up to five — then go on out to Merry Pier at Pass-A-Grille and find a seasoned angler to ply with alcohol and questions about the best trap-baits and productive spots around the bay.
You can't take claws from egg-bearing females, and are strongly encouraged to only take one claw per crab even if both are of legal size (2 3/4 inches), so the crab may be able to defend itself and live to grow another delicious appendage for next year. (Seriously, just take one — getting greedy could result in a pounding if any of the more serious harvesters at the dock find out.)
Below is a video showing the best way to remove a stone crab claw, and here's more information on recreational regulations and guidelines.