Just Days Left for the Seasonal Showstopper: Florida Stone Crab at Truluck’s

Each spring in Washington, DC, as cherry blossoms bloom and patios begin to fill, another fleeting seasonal treasure quietly takes center stage — Florida Stone Crab, served fresh and thoughtfully at Truluck’s Ocean’s Finest Seafood and Crab in Mount Vernon Square.

For diners in the know, stone crab season is a highly anticipated event. Running from mid-October through May 1, it marks a short window when these sweet, meaty claws make their way from Florida’s coast to DC plates — and nowhere is the experience more carefully curated than at Truluck’s.

The stone crab’s appeal lies in both its taste and its story. Unlike other shellfish, the stone crab is not harvested whole. Instead, only one claw is removed before the crab is returned to the ocean to regenerate — a sustainable practice that allows the population to remain healthy and protected. At Truluck’s, that claw is cooked, chilled, and cracked within 24 hours of harvest, preserving its delicate texture and natural sweetness. What ends up on the plate is a dish that feels both luxurious and fleeting — a reminder to savor the season while it lasts.

Truluck’s new Executive Chef Darryl Abraham, who brings over 15 years of experience to the kitchen, sees the stone crab as more than a dish — it’s a signal of the changing seasons and a chance to highlight seafood at its peak. “It’s about respecting where it comes from,” Abraham says. “We want to honor the ingredient by serving it as fresh and simply as possible.”

The claws are chilled and pre-cracked for easy enjoyment, traditionally served with a house-made mustard sauce that balances the crab’s natural sweetness with a touch of tang. It’s a minimalist preparation that allows the quality of the crab to shine through — no butter baths or heavy garnishes needed.

While stone crab is the seasonal showstopper, the menu at Truluck’s stretches across both land and sea, offering year-round options like Prime King Crab, Cold Water Lobster Tails, and USDA Prime steaks seared at 1200°F. Still, there’s something special about timing a visit to coincide with the tail end of stone crab season. It’s a limited-time offering, and its rarity adds to the experience.

Truluck’s diners this spring will also notice that the menu includes a few new seasonal touches: TRU Pearle Oysters from Maine, with their briny-sweet balance and plump texture, and a lemon-blueberry bread pudding that manages to be both comforting and refreshing — a perfect end to a seafood-heavy meal. Although it’s hard to pass up Truluck’s signature Carrot Cake — it’s something else!

Even the cocktail list leans into the season with the Lucky Clover, a blend of tequila, raspberry, and lemon with a silky foam top, available through Memorial Day. For those abstaining, Truluck’s thoughtful zero-proof cocktail selection ensures no one misses out on the ritual of a good pairing.

Still, it’s the stone crab that defines this moment in the culinary calendar. Its availability is as limited as spring itself — and that’s exactly what makes it worth seeking out. Whether you’re a longtime fan or new to the tradition, this is the time to catch it.

Truluck’s is located at 700 K St NW in Mount Vernon Square, and is open daily with extended hours for upcoming holidays like Easter and Mother’s Day. Stone crab season ends May 1, so if you’re planning to indulge, now’s the time.