In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.
Crack the claws and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Justin Grimm, 2011