1.) Remove the majority of the shell of the stone crabs in order to expose the crabmeat.

2.) Combine salt, pepper, turmeric, olive oil, and claws into a sarten and cook for about 4 or 5 minutes until safe to eat.

3.) Add Lemon Juice followed by Pinot Grigio

4.) Increase the temperature to HOT and cook for another minute.  Drain and serve.