HOLIDAY SHIPPING NOTICE

The staff of Incredible Stone Crab wants to wish you and yours very Happy Holidays. Last day to ship is Tuesday, December 19, 2017. We will resume shipments on Tuesday, January 2, 2018.

Recipes

Famous "Joe's Stone Crab Restaurant" Mustard Sauce

  • 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

Preparation

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

Curried Stone Crab Claws with Hot Marmalade Sauce

Curried Stone Crab Claws with Hot Marmalade Sauce
  • 3 pounds Florida stone crab claws (thawed if frozen)
  • 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

Preparation

Crack and remove outer shell from stone crab claws, leaving meat attached to the moveable pincer. Set aside. In a medium saucepan combine marmalade, lime juice, soy sauce, garlic and cornstarch mixing well. Cook on medium heat, stirring constantly, until sauce is clear and thickened. Reduce heat and keep warm. In a large sauté pan, melt butter on medium heat; stir in curry powder. Add stone crab claws and sauté for 2 to 3 minutes until heated through. Serve with hot marmalade sauce.

Yield

4 servings

Nutritional Value Per Serving

(4 medium claws with marmalade sauce) Calories 346, Calories From Fat 202, Total fat 23g, Saturated Fat 14g, Trans Fatty Acid 0.68g, Cholesterol 105mg, Total Carbohydrate 22g, Protein 17g, Omega-3 Fatty Acid 0.09g

Stone Crab Claws Miami

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

Preparation

Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Heat olive oil in a skillet over medium heat. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning 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 an appetizer or entrée.

Yield

8 appetizers or 4 entrées

Nutritional Value Per Serving

(4 medium claws) Calories 205, Calories From Fat 121, Total Fat 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 45mg, Total Carbohydrate 3g, Protein 15g, Omega-3 Fatty Acid 0.05g

Honey Citrus Florida Stone Crab Claws with Hearts of Palm Salad

Honey Citrus Florida Stone Crab Claws
  • 3 pounds medium Florida stone crab claws, cooked and chilled
  • 1/2 cup Florida sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup Florida honey
  • 1/2 cup Florida orange or tangerine juice
  • 8 hearts of palm, fresh or canned
  • 1/4 cup red onions, thinly sliced
  • 1/4 cup Florida red bell peppers, roasted, thinly sliced
  • 1/4 cup Florida yellow bell peppers, roasted, thinly sliced
  • 2 medium Florida oranges or tangerines, peeled and segmented
  • 1/4 cup fresh Florida tarragon leaves
  • 2 cups fresh Florida spinach, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoon fresh Florida parsley, finely chopped

Preparation

Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside. In a small saucepan, combine the sugar, vinegar, and honey with orange or tangerine juice. Bring to a boil and cook until thickened to syrup. Cool and set aside. Slice hearts of palm into thin strips or slices. In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach. Dress salad with olive oil and vinegar; toss until moistened. Serve salad in the center of each plate with stone crab claws arranged around the edge. Drizzle the honey citrus sauce over all and garnish with chopped parsley. Serve extra honey citrus sauce on the side.

Yield

4 Servings

Nutritional Value Per Serving

(4 medium claws with salad) Calories 499, Calories From Fat 247, Total Fat 29g, Saturated Fat 4g, Trans Fatty Acid 0g, Cholesterol 190mg, Total Carbohydrate 51g, Protein 15g, Omega-3 Fatty Acid 0.05g.

Stone Crab Claws with Spicy Golden Mustard Sauce

Stone Crab Claws with Spicy Golden Mustard Sauce
  • 3 pounds medium Florida stone crab claws
  • 2 tablespoons dry mustard
  • 1 1/2 cups mayonnaise
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoons half and half

Preparation

Crack claws; remove shell and movable pincer leaving meat attached to the remaining pincer. Set aside. Combine mustard, mayonnaise and Worcestershire sauce; blend slowly for 3 minutes. Add small amounts of half and half until mixture has a creamy consistency. Serve claws with mustard sauce on the side. Note: Sauce can be refrigerated up to 5 days.

Yield

4 Servings

Nutritional Value Per Serving

(4 medium claws with mustard sauce) Calories 668, Calories From Fat 598, Total Fat 62g, Saturated Fat 10g, Trans Fatty Acid 0g, Cholesterol 76mg, Total Carbohydrate 1g, Protein 15g, Omega-3 Fatty Acid 0.06g.