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Stone Crab claws

B.Scott Duke | Dec 28, 200102:01 PM

If there is anyone out there who is an expert on stone crab claw preparation, please help me.

I have, unfortunately, purchased frozen, cooked stone crab claws. The shells have been pre-cut for easy serving, but not cracked. What will be the best way to prepare them? Should I thaw them in the 'fridge before serving? If so, should I also run cold water over them to prevent meat sticking to shells? After thawing, are they basically ready to eat?

I will be grateful for any helpful response. You can use my email if you prefer -

B. Scott Duke
Memphis, TN

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