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 - firstname.lastname@example.org
B. Scott Duke