The Stone Crab Weekend phenomena was started by Frenchy’s in 1984 when owner, Michael “Frenchy” Preston, decided to offer his signature, fresh stone crab claws to the general public for just above cost. Today, visitors from around the world flock to Frenchy’s restaurants to enjoy the fresh claws and festive “beach party” atmosphere when season opens on October 15.
“Stone Crab Weekend is the biggest event we have all year,” said Preston. “It’s amazing how many people come here to enjoy our fresh stone crab claws with us year after year. Some actually plan their vacations around this event!”
In its 32nd year, the Stone Crab Weekend block party has more than just those tasty claws to offer. Check out the fun activities scheduled!
About Frenchy’s Restaurants: In 1981, Michael “Frenchy” Preston opened the Original Café at 41 Baymont St. with a mission to serve the best and freshest seafood possible on Clearwater Beach. Within a very short time, the Cafe became a popular spot for locals and visitors alike. Staying true to his mission, Frenchy opened his own seafood company to ensure a constant source of fresh seafood to the Café. His success continued on Clearwater Beach with the opening of Saltwater Café in 1989, Rockaway Grill in 1991 and South Beach Café in 2003. Three decades later, the Frenchy’s restaurants are still regarded as a staple for delicious, fresh-from-the-gulf seafood and reasonable prices in a fun, friendly atmosphere.
About Frenchy’s Stone Crab Company: Originally known as “The Ozona Fish Company,” established 1916, Frenchy’s Stone Crab Company is comprised of independent crabbers that focus their efforts only on the Florida stone crab. With the support and dedication of these professional crab boat captains – many who’ve been crabbing for us for over 20 years – we harvest, cook, chill and ship this special seafood product during season (October 15 – May 15). Frenchy’s Stone Crab Company is the only processing plant solely dedicated to the Florida stone crab claw. We are HACCP certified and FDA approved. Our state-of-the-art facility cooks the fresh catch the same day they are harvested, then supplies them fresh – never frozen – to Frenchy’s restaurants, locally to the public or ships overnight within the U.S. and sells wholesale to other restaurants, seafood markets, dealers, caterers, supermarkets and distributors.
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