Best Everglades City Stone Crab Recipes

STONE CRAB CLAWS WITH MUSTARD DIPPING SAUCE RECIPE

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.

B.B.Q. GARLIC CRAB

Steps:

• Lightly cook the garlic in the olive oil in a saute pan (about 2 to3 minutes on medium-low heat). Allow to cool.
• Add the crab and toss with the salt and pepper.
• Preheat the grill to high, carefully place all the marinated crab onto the grill, allowing the oil to drip off before putting onto the grill, and cover with lid. Allow to cook about 4 to 5 minutes then turn over and allow to cook another 3 to 4 minutes.
• Remove from the grill, and place into a large metal bowl. Squeeze the fresh lemon juice over the crab and toss well.
• Serve on a large platter with fresh lemon wedges and chopped Italian parsley.

EVERGLADES CITY STONE CRAB

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.

SQUASH O'LANTERN WITH DUNGENESS CRAB

Steps:

• Bring a large pot of water to a boil. Preheat a pizza oven or regular oven to 350 degrees F.
• Carefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape--as if you were decorating for Halloween. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Scoop out the seeds from both sides of the squash.
• Add the cleaned, "flower" acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. Remove from the boiling water and let cool to the touch.
• Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl. Season with salt and pepper.
• Divide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Garnish with fresh dill before serving.

HOT BUTTERED CRAB

Steps:

• Extract all the meat from the crabs. Wash and reserve the shells.
• Finely chop the garlic and anchovies, then fry them gently in a little of the butter for about 3 minutes. Add the vermouth, lemon juice and remainder of the butter, and season with the nutmeg and a good dash of hot pepper sauce to taste. Stir in half of the bread crumbs and the crabmeat. Season with salt and pepper to taste. Stir to blend and cook for about 5 minutes. Add most of the chopped parsley.
• Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill until bubbling and brown.

CRAB IMPERIAL

Steps:

• Saute green pepper in butter until translucent, but not brown.
• Add to crabmeat, salt and pepper. Stir in mustard, mayonnaise and Worcestershire sauce. Put in buttered casserole. Top with bread crumbs, a few pats of butter, and sprinkle with crab boil seasoning. Bake for 25 minutes in a preheated 375 degree F. oven.

STONE CRAB POTSTICKERS

Steps:

• Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop.
• In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper. Add the ginger, shallot, scallion, and cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers.
• In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat. Serve immediately with the dipping sauce.

STONE CRAB SALAD

Steps:

• In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.