Go Native with Florida Stone Crab Claws
|October 13, 2009||Posted by admin under Agriculture, Cooking, Seafood, Uncategorized|
Ah- October. Fall is in the air. And one of Florida’s most prized seafood delicacies–stone crab claws– will be available at your local seafood retailer beginning October 15. If you have never experienced these tasty little crustaceans, now is the perfect time to do so!
Many restaurants feature stone crab claws as an appetizer during this time of year, or you can easily prepare them at home. Stone crab claws are cooked immediately after harvest to prevent the meat from sticking to the inside of the shell. So when you pick them up from your seafood market there is minimal preparation time.
When you are ready to serve, simply crack the shells by using a crab cracker or the back of a heavy spoon. Remove each claw’s shell and moveable pincer, leaving the meat attached to the remaining pincer. You can serve them with drawn butter and fresh lime juice or your favorite signature sauce.
Here is a delicious recipe for you to try:
Curried Stone Crab Claws with Hot Marmalade Sauce
3 pounds medium Florida stone crab claws
1/3 cup orange marmalade
1/4 cup Florida lime juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1 teaspoon cornstarch
1/2 cup butter, softened
1 teaspoon curry powder
Crack claws and remove shell and moveable pincer; leaving the meat attached to the remaining pincer. Set aside. In a medium saucepan combine marmalade, lime juice, soy sauce, garlic and cornstarch; mix well. Cook on medium heat, stirring constantly, until sauce is clear and thickened. Reduce heat and keep warm. In a large saute pan, melt butter on medium heat; stir in curry powder. Add stone crab claws; turn to coat with curry butter. Saute for 2 to 3 minutes until claws are heated through. Serve with hot marmalade sauce. Yield 4 servings.
For nutritional values and other tasty recipes visit our website.
There is no need to feel bad about making this cute little critter your meal. Stone crabs are never harvested as whole animals, only their claws (that are at least 2 3/4″ in length) are allowed to be harvested. The crab is placed back in the water unharmed. The stone crab will regenerate new claws in about 18 months.