The Florida stone crab is usually fished near jetties, oyster reefs or other rocky areas, just as for blue crabs. The bodies of these crabs are relatively small and so are rarely eaten, but the claws (chelae), which are large and strong enough to break an oyster’s shell, are considered a delicacy. Harvesting is accomplished by removing one or both claws from the live animal and returning it to the ocean where it can regrow the lost limb(s). To be kept, claws must be 2.75 inches (70 mm) long, measured from the tips of the immovable finger to the first joint. Mortality rates for declawed crabs are unknown; 20% of landed claws are regrown, while mortality rates of 47% for doubly amputated crabs and 28% for single amputees have been observed experimentally.
Florida stone crabs are legal for harvest from October 15 until May 15. The catch varies from year to year, ranging between 2.0 and 3.5 million in the period 1982–2009, overwhelmingly from the Gulf coast (as opposed to Atlantic coast) This is believed to be the maximum amount possible, given current environmental conditions, regulations, and practices. The number of traps tripled between 1989 and 1990 and 2009-10 without haul increasing (hence having a very low catch-per-trap level). However, due to fisheries management, the haul is believed to be stable, as sufficient spawning happens.
Claws are sold by size, generally in four sizes: medium, large, jumbo, and colossal.
The top buyer of stone crab claws is Joe’s Stone Crab in Miami, and it plays a significant role in the industry, influencing the wholesale price and financing many crabbers.
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