See the Recipe. Roger Sherman

At SAVEUR, our editors and contributors often find themselves traveling to the far-flung corners of the world in search of the foods and recipes that make life worth savoring. And sometimes we just venture to our own backyard.

In this case, our quest for Precious Stones took us to Florida, the main fishing ground for one of our favorite foods—the rare, unusual, and utterly delicious Florida stone crab. Harvested only from mid-October through mid-May, this Sunshine State delicacy is a refreshing departure from typical seafood fare, both for its fine flavor and its relatively guilt-free harvesting method: Only the claws are edible, so fishermen may legally harvest only the claws, leaving the crab to live—and regenerate its missing claw—another day.

But really, we like them just because they taste so good. And since the budding days of spring are a wonderful time to rediscover these black-tipped beauties, we’ve put together three menus highlighting our stone crab recipes, so that you can enjoy them, too.

Lunch Alfresco
Magical Muhammara
Baby Spinach and Stone Crab Salad
Berry Galette with Custard
Vodka Floridita

Simply Scrumptious Supper
Chilled Stone Crab Claws with Mustard Sauce
Mixed Greens with Spicy Ponzu Dressing
Pacific Rim Glazed Flank Steak
Fingerling Potatoes with Bacon
Marie Jose’s Chocolate Cake

A Casual Spring Affair
Stone Crab Claw and Shrimp Cocktail
Salmon with Spring Vegetables
Cheese Bread
Banana Cream Pie