It's Stone Crab Season!

TheFishWhisperer

fishlessman said:

Have only had illegal ones caught that day and still hot. Enough to feed ten for a hundey. Like lobster, sweet approaching hard shell, grainy if it passes, not right at soft shell. Not sure if that is right so much with crab

You can feed a lot of people for not a lot of money when you're dealing with illegal seafood.  Just cook it right and not wrong.  Maybe that's the same for crab, I don't know.  

Florida Grillin Girl

@lousubcap - I hope you enjoyed them, even though shipping made them so expensive. I have yet to try an A5 Japanese wagyu steak, so can't compare the quality, but for us FL peeps, stone crab is tops!

dmchicago

HeavyG said:

Dawgtired said:

Do y’all have the recipe for Joe’s mustard sauce and do you put it on anything else?

At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter—or both. This is the mustard sauce for which Joe's is famous.

Ingredients

Makes 4 servings

1 tablespoon Colman's dry mustard, or more to taste,

1 cup mayonnaise

2 teaspoons Worcestershire

1 teaspoon A-1 sauce

2 tablespoons light cream

salt

1. Step 1

   Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.

   Step 2

   Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.

Reprinted with permission from Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook, Copyright ©November 1993, Jo Ann Bass and Richard Sax, Clarkson Potter

Yes, sir. I bump up the dry mustard and the A1. 

dmchicago

We hit ‘em again Saturday night.