Florida Stone Crab Recipes

STONE CRABS WITH MUSTARD SAUCE

Stone Crabs with Mustard Sauce image

Florida stone crabs are a seasonal treat that are uniquely Florida. If you've ever heard of Joe's Stone Crab, this is what the fuss is about. Here's how to make this Sunshine State classic at home.

Provided by Lisa Lotts

Time 15m

Number Of Ingredients 6

Ingredients

4 pounds stone crab claws
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/2 lemon (juiced)
2 teaspoons worcestershire sauce
hot sauce (to taste)

Steps:

In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.

Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 21 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 59 mg, Sodium 1198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STONE CRAB WITH MUSTARD SAUCE

Stone Crab with Mustard Sauce image

Provided by Kris Wessel

Categories Mustard Shellfish Appetizer Christmas Buffet Condiment Seafood Crab Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 11

Ingredients

3 tablespoons dry mustard
1/2 teaspoon turbinado sugar (see Cooks' Note)
1 cup safflower or canola oil
1 small clove garlic, peeled and minced
1/2 small shallot, peeled and minced
2 large egg yolks
Juice of 1 large lemon
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
5 pounds stone crab claws, cracked

Steps:

In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
To Serve
Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

STONE CRAB SALAD

Stone Crab Salad image

Provided by Food Network

Categories appetizer

Time 50m

Yield 18 to 20 appetizers

Number Of Ingredients 6

Ingredients

1 1/2 pounds picked stone crab meat
4 ounces chopped onion
4 ounces chopped celery
Pinch fresh chopped cilantro leaves
Mayonnaise, for binding
Serving suggestion: assorted crackers

Steps:

In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

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