HOW TO COOK CRAB CLAWS
A easy way to prepare stone crab claws or Jonah crab claws when you want a delicious seafood dinner.
Provided by TipBuzz
Categories Appetizer Main Course
Time 10m
Number Of Ingredients 3
Steps:
- Thaw the crab claws completely. Either defrost in the refrigerator overnight or place under running water for 30 minutes.
- In a small saucepan, melt the butter over medium-low heat. Skim off the froth on the surface using a spoon. Then stir in 1 teaspoon of fresh lemon juice. Set aside.
- Optional: Reheat the claws by boiling or steaming for 3-4 minutes (see note). To boil: fill a medium pot halfway with cold water and add a pinch of salt. Bring to a boil and use tongs to add the crab. To steam: Add an inch of water and a steamer basket to a medium pot. Bring the water to a boil and use tongs to add the crab.
- Using kitchen tongs, transfer the claws to a platter and serve with warm lemon butter sauce.
Nutrition Facts : Calories 252 kcal, Carbohydrate 4 g, Protein 40 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 148 mg, Sodium 670 mg, Fiber 1 g, Sugar 1 g, ServingSize 3 claws
EVERGLADES CITY STONE CRAB
Provided by Food Network
Time 21m
Yield 2 servings
Number Of Ingredients 1
Steps:
- In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.
- Crack the claws and serve.
STONE CRAB CLAWS WITH MUSTARD DIPPING SAUCE RECIPE
Dip your chilled stone crab claws into this zesty mayo-based sauce with Dijon, horseradish, lemon juice, and a touch of hot sauce.
Provided by Carrie Vasios Mullins
Categories Appetizer Appetizers and Hors d'Oeuvres Condiments and Sauces
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, stir together mayonnaise, horseradish, Dijon, hot sauce, and lemon juice until well combined.
- For serving: Pour dipping sauce into a ramekin or small bowl. Place dipping bowl on a large ice-filled platter and fan crab claws around it.
Nutrition Facts : Calories 468 kcal, Carbohydrate 2 g, Cholesterol 258 mg, Fiber 1 g, Protein 46 g, SaturatedFat 5 g, Sodium 1553 mg, Sugar 1 g, Fat 30 g, ServingSize 6 as an appetizer, UnsaturatedFat 0 g
JOE'S STONE CRAB - MUSTARD SAUCE
Make and share this Joe's Stone Crab - Mustard Sauce recipe from Food.com.
Provided by Tarbean
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.
Nutrition Facts : Calories 1018.9, Fat 86.9, SaturatedFat 15.4, Cholesterol 83.8, Sodium 1795.9, Carbohydrate 61.3, Fiber 0.8, Sugar 16.6, Protein 4.6
CRAB COCKTAIL
Provided by Nigella Lawson
Categories Shellfish Appetizer No-Cook Valentine's Day Crab Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
- Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage. Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar-rich in lewd symbolism-or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
- Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.
JOE'S MUSTARD SAUCE
Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. 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.
Provided by Jo Ann Bass
Categories Condiment/Spread Sauce Mustard Condiment Mayonnaise Seafood
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
- 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.
MUSTARD SAUCE FOR STONE CRABS
Provided by David Edelstein
Categories easy, weekday, condiments
Time 40m
Yield About 1 cup sauce, enough for 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine the mustard and mayonnaise and beat for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill for at least 1/2 hour. Serve with stone crabsfor dipping.
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