Rinse the Stone Crab claws off with cool water. Making sure no oceanic debris still lingering.
Fill a large pot with about 1.5 in. of water, be sure the water is below where the basket will sit.
Place steam basket into the pot and cover with the lid.
With the lid on, bring water to a boil over high heat. Covering the pot makes the water boil quicker and keep the steam contained.
Now that the water is boiling, remove the lid and drop the prepped Crab claws into the basket and re-cover with the lid. Be careful to not let too much steam escape.
Keep water boiling and the lid on the pot, steam the claws for about 5 minutes.
Once ready, immediately remove the claws by either using tongs or lift the steaming basket out by the handle.
Crack the claws and remove meat while warm, to ensure you get the meat out of the shell with little to none sticking to the shell.
You can serve them warm or you can chill them and serve with some sort of dipping sauce. Melted butter or a mustard sauce go perfect with Stone Crab.
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