Florida Department of Agriculture and Consumer Services

Stone Crab Claws Miami

Posted April 15, 2013 in Entrees, Sides, Crab

Stone Crab Claws Miami

Ingredients:

  • 2 ½ pounds stone crab claws
  • 1/4 cup extra-dry vermouth
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • parsley sprigs

Directions:

  1. Crack stone crab claws; remove outer shell, leaving meat attached to one side of the claw.
  2. Preheat a skillet over medium heat (320 degrees F); add oil, salt, pepper and stone crab claws.
  3. Cook, stirring frequently, for 3 to 4 minutes or until crab claws are heated through.
  4. Turn heat to high (420 degrees F).
  5. Add vermouth and lemon juice.
  6. Cook one additional minute, stirring constantly.
  7. Serve claws hot or cold as an appetizer or entrée.
  8. Garnish with parsley sprigs, if desired.

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Serves:
8 appetizers or 4 entréesPrint This Recipe
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