Like most people, when we hear “Stone Crab” we think “Florida”… Get ready to meet our local version of this tasty crustacean – the Pacific Stone Crab! Technically, we’re talking Cancer productus, some call it a Rock Crab, some call it a Red Crab (some combine that into Red Rock Crab). Whatever you call it, this crab is an under appreciated culinary delight!
Just like a Florida stone crab, Pacific stone crabs have front claws filled with delicious, sweet meat. Also like Florida stone crab claw, Pacific stone crab claws are tough to crack, which is why we’re offering picked and cleaned claw and lump meat – no muss, no fuss!
We’re bringing in Pacific Stone Crab meat from Guerrero Negro, Baja California, Mexico (about 200 miles south of San Diego) so it’s one of the more locally harvested crabmeat options in our inventory – yet another great reason to get in on your menu!
To read the rest of the story, please go to: Santa Monica Seafood
