A Florida man walked away with bragging rights in Marathon, Florida, after outpacing 49 other competitors in the 14th annual Stone Crab Eating Contest at Key Fisheries.
According to WFLA, the event, which marks the kickoff of stone crab season in the Florida Keys, challenged participants to crack and consume 25 stone crab claws as fast and cleanly as possible. Any leftover meat counted as a penalty, so technique mattered just as much as speed.
This year’s winner was Jonathan Martinescu of Fort Myers, who finished in 9 minutes and 46 seconds. He didn’t rely on the usual crab mallets or cracking tools seen around the tables. Instead, Martinescu credited his win to a single oversized spoon, which he said made all the difference.
“So, my strategy was a spoon…a lot bigger of a spoon,” Martinescu said. “Two years ago, I actually used a smaller spoon, so this year the secret was a bigger spoon.” The approach helped him break the shells cleanly and pull out the meat faster than his competitors.
In the team division, Tom Zajac and Ryan Beckett came out on top with a combined time of six minutes, 15 seconds.
The host, Key Fisheries, processes more stone crab claws than any other facility in Florida, making it a fitting location for the competition. The event also aligns with the start of the statewide stone crab harvest season each year, which runs from October 15 through May 1, according to the Florida Fish and Wildlife Conservation Commission.
Stone crab harvesting in Florida is unique because only the claws are taken. The crab itself is returned to the water, where it can regenerate the lost limb. For a claw to be legally harvested, it must measure at least 2 7/8 inches. The Florida Fish and Wildlife Conservation Commission also places limits on the number of claws that can be taken in a single trip to help protect the population.
As for pricing this season, early reports indicate that costs are holding steady compared to the end of last year.
According to the Tampa Bay Times, medium claws are averaging around $35 per pound, with larger sizes running higher. Some suppliers and restaurants are currently experiencing a tighter supply of medium claws, but demand remains high statewide. Many seafood spots are featuring large claws prominently while waiting for additional medium-sized harvests to arrive over the next few weeks.
With the season now underway, Florida’s coastal markets and restaurants are already moving product quickly — and the first big win of the season belongs to a man with nothing more than patience, speed, and a very large spoon.
