Indulge in the delectable flavors of stone crab, a true culinary treasure from the depths of the ocean. These succulent claws, known for their delicate texture and sweet, briny flavor, are expertly prepared in a variety of tantalizing recipes that showcase their unique charm. Discover the classic Stone Crab with Mustard Sauce, a harmonious blend of sweet and tangy flavors that perfectly complements the crab's natural sweetness. Embark on a culinary journey with the Stone Crab Salad, a refreshing and vibrant dish featuring succulent crab meat tossed in a tangy dressing, accompanied by crisp greens and a symphony of colorful vegetables. Experience the richness of Stone Crab Au Gratin, a luxurious casserole where tender crab meat is enveloped in a creamy, cheesy sauce, topped with a golden crust. Each recipe is a testament to the versatility and exquisite taste of stone crab, promising an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
STONE CRAB WITH MUSTARD SAUCE
Provided by Kris Wessel
Categories Mustard Shellfish Appetizer Christmas Buffet Condiment Seafood Crab Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
- In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
- To Serve
- Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.
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-CRAB CLAWS
This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 2 1/2 cups (enough for about 3 dozen claws)
Number Of Ingredients 5
Steps:
- Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.
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
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.
STONE CRABS WITH MUSTARD SAUCE
Florida stone crabs are a seasonal treat that are uniquely Florida. If you've ever heard of Joe's Stone Crab, this is what the fuss is about. Here's how to make this Sunshine State classic at home.
Provided by Lisa Lotts
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
- Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
- Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
- You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
- Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.
Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 21 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 59 mg, Sodium 1198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE
Steps:
- Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.
JOE'S STONE CRAB-MIAMI MUSTARD SAUCE
Make and share this Joe's Stone Crab-Miami Mustard Sauce recipe from Food.com.
Provided by LAURIE
Categories Sauces
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients except cream together.
- Beat slowly with electric mixer.
- Gradually, beating constantly, add the cream.
- Beat at slow speed until it thickens to desired consistency.
- Chill.
- Use on any seafood.
Nutrition Facts : Calories 764.5, Fat 65.1, SaturatedFat 11.4, Cholesterol 60.7, Sodium 1564.1, Carbohydrate 46.1, Fiber 0.6, Sugar 12.5, Protein 3.6
Tips:
- Choose fresh stone crabs: Look for crabs that are heavy for their size and have bright, bulging eyes. Avoid crabs with cracked shells or missing limbs.
- Clean the crabs: Rinse the crabs under cold water and remove any seaweed or debris. Use a sharp knife to cut the crabs in half lengthwise. Remove the top shell and the gills.
- Cook the crabs: Bring a large pot of salted water to a boil. Add the crab halves and cook for 8-10 minutes, or until the meat is opaque and cooked through.
- Make the mustard sauce: While the crabs are cooking, make the mustard sauce. Combine mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne pepper in a bowl. Stir until well combined.
- Serve the crabs: Arrange the crab halves on a platter and spoon the mustard sauce over top. Serve with lemon wedges and crackers.
Conclusion:
Stone crabs are a delicious and versatile seafood that can be enjoyed in many different ways. Whether you're serving them as an appetizer, main course, or snack, these recipes are sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy seafood, give stone crabs a try!
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