They prey primarily on clams, scallops and Florida fighting conchs. Known for their sweet succulence and snowy white meat, stone crab has a delicate texture, rich mouth feel and salty finish. Frenchy’s Ozona Stone Crab Claws are harvested from the Gulf of Mexico, from Crystal River to Fort Myers using the pot method and just the claws are removed. Since the animal is returned to the ocean alive, this is obviously the most sustainable method there is. The crab will regenerate a new claw, and each time the crab molts, the new claw grows larger. The claw must be at least 2 3/4” in length and are not taken from egg-bearing females. A “large” crab claw can weigh up to half a pound and “colossal” claws have reached a pound or more. The Florida Stone Crab Season runs from October 15th through May 15th.