Once twisted off, the claws are alm

Once twisted off, the claws are almost always served steamed or boiled, cracked, and chilled. Diners then pick out the meat and dip it in butter or a mayonnaise-like sauce (I find both aioli and remoulade or their peppery counterparts rouille or spicy remoulade excellent stone crab condiments). To make stone crab claws yourself, boil the claws, chill them, and use a mallet to crack to shell. The claw shells are harder than your average crab shell, so you may need to use a bit of force. Pick the claw meat as you would with any crab.