by Denise Wauters
Stone crab claws are the reason a lot of people end up in the Everglades for the first time — and the reason they keep coming back.
May 1 is the last day Florida boats can legally harvest stone crab claws. The state harvest window runs October 15 through May 1 every year, and once the boats come in on the last day of the season, that’s it until October.
Here in Everglades City — the Stone Crab Capital of the World — that final week has its own rhythm. Boats unload, traps come up, and locals make sure they get one more order in. The good news for you: there are five places right here in town to get yours, plus one more just down the road in Goodland.
Here’s where to go.
Just want claws to take home?
Grimm’s Stone Crab
919 Dupont St. Owned and run by Mayor Howie Grimm. Market-only — no restaurant — but they keep medium, large, jumbo, and colossal claws on hand right up to the last day. They also stock shrimp, grouper, and key lime pie if you want to round out your haul.
Kirk’s Seafood, Goodland
A short drive south to Goodland gets you to Kirk’s — a retail seafood market with fresh stone crab claws by the pound during the season, plus blue crab, gulf shrimp, and other local catch. Worth knowing if you’re already heading that way or want to make a market run out of it.
Want to dine in AND take some home?
City Seafood
Right off Begonia Street on the Barron River. They run their own stone crab boats, so what’s on your plate came in that morning. Outdoor and indoor seating, watching the manatees and tarpon roll past while you eat. Their market sells claws by the pound alongside grouper, scallops, oysters, and gulf shrimp. Learn More
Triad Seafood Market & Café
On the Barron River since 1984. Famous for their All-You-Can-Eat Stone Crabs — a tradition they started in 2007 and one of the more authentic experiences you can have during the season. Eat in or grab claws from the market to take home. Learn More
Just want to sit down and eat?
Camellia Street Grill
Tucked between the commercial fish houses on the wharf — the only non-commercial spot in that stretch. Stone crabs come straight off boats docked next door. You’ll pay a little more here than at the market spots, but the quality is right there with anywhere else and the wharf vibe is hard to beat.
Bonus: just outside town.
Rod and Gun Club
A century-old Everglades City institution where presidents and authors have eaten and stayed. The dining room overlooks the Barron River, and during the season their stone crab plate is exactly the kind of meal you’d expect in a place this old — straightforward, well-prepared, with the river just out the window. Reservations are a good idea. Learn More
Captain Morgan’s Seafood Grill
The first Cuban-American spot in Everglades City, right on the circle at 102 S Copeland. Stone crab shows up on the menu solo and as part of their signature Captain’s Enchilado — a deep bowl of stone crab, blue crab, lobster, fish, and clams cooked in their house Captain’s sauce, served over white rice with sweet plantains. Save room for the homemade ice cream. Learn More
The Diving Pelican Restaurant & Bar
901 S Copeland Ave. Casual, family-run, with indoor seating, an outdoor chickee hut, and the Gator Hole Bar attached for after dinner. Stone crab is on the menu during the season alongside their Gulf grouper sandwich, conch fritters, and gator nuggets. Live music on Saturday nights makes it a good late-stop on the way out of town. Learn More
Island Cafe
A laid-back local breakfast and lunch spot in Everglades City — the kind of place where the regulars show up early and the coffee never stops. Stone crab makes the menu in season, and it’s a low-key way to try them without committing to a whole tournament-sized plate. Learn More
Cracking and serving them at home?
Picked up a few pounds and not sure what to do next? Our stone crab claws recipe walks through the cracking, the classic mustard sauce, and how long the claws keep in the fridge. Quick version: wooden mallet, not metal, and don’t overthink the sauce.
If you want more on the working waterfront that makes all of this possible, our fishing page has the bigger picture on what comes out of these waters year-round.
What about after May 1?
Once the harvest closes, claws can technically still be sold — they’re cooked and chilled the same day they come in, so frozen or refrigerated stock from the last few days of the season can stick around for a bit. But supply tightens fast, selection goes first, and prices tend to creep up.
Stone crab season runs October 15 through May 1 every year. If you’re reading this in the off-season, mark your calendar.
