Not to be confused with rock crabs, stone crabs are prized for the meat in the large, very hard claws. Most stone crabs are harvested in Florida. Only the claws are eaten, so fishermen twist off one claw (leaving the other) and toss back the crabs, which will regrow the claw within 18 months.
The claws are brownish-red in color with black tips. When cooked, the claws become red, retaining the black tips.