Stone Crab Claws

Fidel

<p />A great business associate just sent me what I would call "mega super jumbo" stone crab claws as a holiday gift. Seriously, I have never seen some so large. A quarter in the picture gives some size reference.[p]Anyway, they are completely cooked - but I recall a recent thread about egging them for a little flavor. Anyone care to share their results before I take a hammer to these beauties? [p]I plan to serve them with some filets and a side of remoulade.

J Appledog

Fidel, I like them cold! I'm jealous.

Unknown

Fidel,
Hot Dang! Those are the biggest freakin' crab claws I've ever seen. That crab must have been the size of a VW bug! Melt up some butter and go to town on those bad boys.

Scotty's Inferno

Fidel, Getting a box of claws is a beautiful thing! I just recently did some of these on my egg. First, crack them by slapping a sturdy soup spoon in the area you want cracked. Allow them to separate and even take chips out to allow smoke in. Set up the egg indirect at 300. I used alder chips for smoke. I set them on a piece of foil on the grate and smoked them for about 30 minutes--just enough to warm them up and get some smoke on them. I also brushed them with clafified butter a few times. They were great. I do this with all types of crab. Enjoy, Scott

Rick's Tropical Delight

Fidel,
holy carp!
do you know where he got those things?[p]i think i saw that crab on the monster channel the other day!

Fidel

J Appledog,[p]I decided to serve them cold. I just cracked them with a nice filet.[p]If only I had a great mustard sauce for dipping ....

Rick's Tropical Delight

Fidel,
i had 6 jars of mrs dogs disappearing mustard on my door step when i got home tonight! woohooo!
thanks julie!

Unknown

Fidel,[p]This might help![p]Crab, Stone, Sauce, Mustard

This is the sauce served at Joe's Stone Crab in Miami. To make an even easier sauce, just mix regular jarred brown mustard to taste into jarred mayonnaise.
[p]INGREDIENTS:
1 Tbs Colman's dry mustard, or to taste
1 cup mayonnaise
2 tsp Worcestershire sauce
1 tsp A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste




Procedure:
1 Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard. Chill the sauce, covered, until serving. Makes about 1 cup.


Recipe Type
Sauce

Recipe Source
Source: Post-Gazette, 12/05/02

Unknown

Richard Fl,
Thanks!!! Add the cream spinach and sliced tomatoe seasoned with lemon pepper and bread crumbs baked at 350 for about 25 minutes and might as well be at joes!!! Thanks

Fidel

eggmikedc,[p]I love Joe's. I've been to all 3, but nothing beats the one in SoBe.

RRP

Would you PLEASE elaborate on that recipe? Right now our standard side with Stone Crab claws are tender asparagus spears and of course that knock-off mustard sauce.

Unknown

RRP,[p]Cream spinach is typical frozen grocery store brand; Stouffers etc. As for the tomatoes (My Recipe)... I slice them in half add a little bit of caesar dressing to the cut side and add a little lemon pepper or garlic salt. Then bake them in egg at 350 for about 20 minutes on a pan indirect heat. After about 20 minutes melt some butter on stove top and add some bread crumbs to butter to make a paste and spread to tops of tomatoes, remove and finish them in broiler oven to crisp up the bread crumbs.[p]Unbelieveable!!!

RRP

eggmikedc,
Thanks!

Unknown

RRP,
Forgot to mention to get a delicious key lime pie to top it all off!!

Unknown

eggmikedc,[p]I would like to offer one. Happy Holidays

[ul][li]http://playingwithfireandsmoke.blogspot.com/1998/02/key-lime-pie.html[/ul]