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Claws are the only part of the stone crab worth eating, and they are regal — so swank and expensive that Damon Runyon once joked that are sold by the karat. Their meat resembles steamed lobster — sweet, pearlescent, and shockingly succulent, especially when served at a balmy temperature that coaxes out maximum marine flavor. Creamy mustard sauce traditionally is offered as a dip. Stone crab season in south Florida runs from October through April.