Stone Crab Claws Miami
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
3 pounds medium Florida stone crab claws
1/4 cup olive oil
1/4 cup extra-dry vermouth
2 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground white pepper
- Crack claws; remove shell and movable pincer leaving meat attached to the remaining pincer.
- Heat olive oil in a skillet over medium heat then add stone crab claws. Cook for 3 to 4 minutes until heated turning claws frequently.
- Turn heat to high; add vermouth, lemon juice, salt and ground black pepper to pan. Cook 1 minute while spooning vermouth sauce over claws. Serve hot or cold as an appetizer or entrée.
Makes 8 appetizer or 4 entrée servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 205; Calories From Fat: 121; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 45mg; Total Carbs: 3g; Protein: 15g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.