Florida’s stone crab season opened October 15 and runs through May 1, 2027, which means fresh claws are arriving at markets and restaurants across the Suncoast. From Bradenton to Venice, this is the stretch of the calendar seafood fans wait for all summer.
The harvest works differently than almost any other fishery. Fishermen keep only claws measuring at least 2 7/8 inches along the propodus, then return the living crab to the water, where it regrows the claw over time. Florida accounts for the overwhelming majority of U.S. stone crab landings, so what opens here matters nationally. Claws are typically cooked shortly after harvest, so what you buy is already ready to eat. Most folks serve them chilled with mustard dipping sauce, and about one pound per person is a solid target for a full meal.
If you’re harvesting your own, recreational rules allow up to five registered traps per person, with a daily bag limit of one gallon of claws per person or two gallons per vessel. You’ll also need a measuring gauge. Want to know before you buy?
Where’s your favorite spot on the Suncoast to get stone crab claws? Let us know in the comments.
