If stone crab claws are cooked and stored properly near freezing temperatures, approximately how long can they maintain good quality?
Answer
About five to seven days from the day they were cooked.
The shelf life of stone crab claws is heavily dependent on whether they are cooked or raw and the consistency of the cold chain maintenance. Once the claws have been cooked by the supplier and subsequently kept under proper refrigerated conditions, typically near 38 degrees Fahrenheit, their quality retention is limited to a window of about five to seven days from that point of cooking. If consumers purchase them fresh (uncooked), the timeline is drastically shorter, requiring cooking on the very same day of purchase to mitigate bacterial proliferation risks associated with the exposed meat.
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