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	stone crab stir-fry stock stollen stone crab Stracchino Strega Sucralose Definition: Found along America's coast from North Carolina to Texas, the stone crab is most prolific in Florida waters. Its name comes from the rocklike, oval-shape shell of this crab, of which only the claw meat is eaten. Because of that fact, fishermen usually simply twist off the claws and throw the crab back to grow new ones. This regeneration process can take up to 2 years of the stone crab's 10-year lifespan. It in no way inhibits the crab's feeding capabilities, as the claws are used for defensive purposes only. Stone crabmeat has a firm texture and a sweet, succulent flavor. It's marketed precooked (usually frozen) because the meat has a tendency to adhere to the shell if frozen raw. See also crab. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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