Why do detached stone crab claws require immediate processing or chilling, unlike whole live crabs held in tanks?

The meat itself is exposed to the environment the moment the claw is separated, even if the crab remains viable.

A crucial distinction in handling stone crab claws versus whole live crustaceans lies in the vulnerability of the detached part. While a whole stone crab can be kept alive in a tank, the moment the claw is severed, the internal meat—the consumable product—is immediately subject to environmental factors. This exposure initiates a rapid timeline for spoilage and bacterial growth because the protective integrity of the whole organism is broken at that specific junction. Therefore, unlike a whole crab which benefits from systemic life support, the detached claw demands rapid intervention, either through cooking or immediate, intense chilling, to prevent this exposure from leading to unsafe conditions or severe quality degradation.