Stone Crab Recipes

© 2011 Albert A Rasch and
The Rasch Outdoor Chronicles™
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Stone Crab Recipes

I scurried and searched my way through the internet and found several recipes for stone crabs that are sure to please! I'm willing to bet you can pretty much substitute any good sized crab claws for the stone crabs and still be pretty pleased when it is all said and done!

“Joe’s Stone Crab Restaurant” Mustard Sauce

This is Joe's signature dipping sauce. Joe's Stone Crab Restaurant is a Miami Institution, but if you decide to go, don't br surprised if you have to wait a couple of hours to get in! Might as well just make the sauce yourself and save yourself the wasted time.

Yield: 1 Servings
Ingredients
3 1/2 ts dry English mustard
1 c mayonnaise
2 ts worcestershire sauce
1 ts A-1 Steak Sauce
1/8 c light cream
1/8 ts salt

Instructions
Blend the mustard and mayonnaise. Beat for about 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

Yield: 1 cup



A Classic Florida Stone Crab Recipe

Ingredients:

3 pounds stone crab claws
1/4 cup olive oil
2 tablespoons Florida lemon juice
1/4 cup extra-dry vermouth
1 teaspoon salt
1/2 teaspoon white pepper

Preparation:

First crack the stone crab claws and remove the shell and pincer. Leave the meat attached to the remaining pincer. Next it is time to heat the olive oil in a skillet over medium heat. Add Florida stone crab claws and cook for 3 to 4 minutes until the claws are heated through, and turn the crab claws frequently. Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spooning vermouth sauce over claws. Serve claws hot or cold as a delicious appetizer or seafood entree.

Marinated Stone Crab Claws

Ingredients:

1 pound Florida stone crab claws
1 cup tarragon vinegar
2/3 cup Florida sugar
2/3 cup vegetable oil
2 cloves garlic, minced
2 teaspoons salt
salad greens

Preparation:

First crack the Florida stonecrab claws and remove the outer shell leaving the crabmeat attached to one side of the claw. Combine the vinegar, oil, sugar, salt and garlic, then mix until sugar and salt are dissolved. Pour over stonecrab claws and cover. Let the crabs rest and marinate in the refrigerator for at least 2 hours, then drain. Serve on a bed of salad greens as an appetizer. Delicious.

Mango Marinated Stone Crab Claws

Ingredients
3 pounds medium Florida stone crab claws
2 cups ripe Florida mango, cut into 1/2 inch cubes
3 tablespoons Florida cilantro, finely chopped
2 Florida jalapeño peppers, seeded and minced
4 tablespoons Florida lime juice
1 tablespoon light brown sugar
Florida salad greens

Preparation
Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Place in a single layer in a shallow dish. To make salsa marinade, combine mango, cilantro, peppers, lime juice and sugar in a mixing bowl. Taste for seasoning, adding more lime juice and/or brown sugar as needed. Spoon the salsa mixture over the meaty part of crab claws. Cover and marinate in refrigerator at least 2 hours. Serve claws on a bed of salad greens with mango salsa as an appetizer.

Yield
4 servings

Enjoy!

Related Posts:
Catch Your Own Stone Crabs!

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