September 20, 2006
A Fall Favorite: Florida Stone Crab Claws
October in Florida brings cool, sunny days with clear blue skies and the promise of a bounty of Florida stone crab claws for those fall gatherings. Locals and visitors eagerly await the Florida stone crab season that opens October 15 of each year and runs through May 15. The beauty of this prized delicacy is that you can bring it home cooked and ready to eat. Just crack the shells and enjoy the delectable, sweet-tasting meat dipped in melted butter or your favorite signature sauce.
The majority of Florida stone crab claws are commercially harvested off the southern tip of Florida’s peninsula from Sarasota to Fort Lauderdale. Stone crabs are harvested for their meaty claws, which meet a regulated size to be taken. Once a claw is removed, the live stone crab is returned to the water where it regenerates a new claw in about 18 months.
The fresh claws are cooked immediately after harvest and sold fresh-cooked or frozen in seafood markets. The fresh-cooked claws can be stored for three to four days packed in ice or in the coldest part of the refrigerator. To freeze, keep only the claws that are completely intact and free from cracks in the shell. The thick shell will protect the meat for up to six months in a home freezer. To thaw the claws, allow 12 to 18 hours in the refrigerator to thaw completely. The quality, flavor and texture of the meat will be compromised if the claws are thawed under running water or at room temperature.
To eat, crack the shell using a crab cracker or the back of a heavy spoon. Carefully remove the cracked shell pieces (they can be sharp), leaving the meat attached to the moveable pincer. The meat can also be picked from the claws and used as an ingredient in other recipes. Approximately 2 1/2 pounds of cooked stone crab claws will yield 1 pound of meat.
When in season, Florida stone crab claws can be bought at your local fish market, supermarket and from suppliers that sell online. Many restaurants also feature stone crab claws during the holiday season. Be sure to always ask for Florida stone crab claws, as there are lookalikes that do not have the same delicious taste.
The two types of stone crab -- Menippi adina and Menippi mercenaria, and their hybrids, harvested in Florida, other Gulf Coast states and the Caribbean -- are the only crabs allowed to be labeled “stone crab.” No other crab is allowed to be labeled stone crab. It is illegal to label and advertise crabs from Chile and Jonah crabs as stone crabs.
Try the following recipes for a special treat when family and friends get together.
Stone Crab Claws Miami
Seafood alternatives: shrimp, scallops
2 1/2 pounds Florida stone crab claws
1/4 cup extra-dry vermouth
1/4 cup olive oil
2 tablespoons Florida lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
Florida parsley sprigs
Crack stone crab claws; remove outer shell, leaving meat attached to one side of the claw. Preheat a skillet over medium heat (320 degrees F); add oil, salt, pepper and stone crab claws. Cook, stirring frequently, for 3 to 4 minutes or until crab claws are heated through. Turn heat to high (420 degrees F). Add vermouth and lemon juice. Cook one additional minute, stirring constantly. Serve claws hot or cold as an appetizer or entrée. Garnish with parsley sprigs, if desired.
Yield: 8 appetizers or 6 entrées.
Nutritional Value Per Serving
Calories 230, Calories From Fat 80, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 100mg, Total Carbohydrate 1g, Protein 33g, Omega-3 Fatty Acid 0g.
Marinated Stone Crab Claws
Seafood alternative: blue crab, golden crab, spiny lobster or shrimp
1 pound Florida stone crab claws
1 cup tarragon vinegar
2/3 cup vegetable oil
2/3 cup Florida sugar
2 teaspoons salt
2 cloves Florida garlic, minced
Florida salad greens
Crack the claws and remove the outer shell leaving meat attached to one side of the claw. Combine vinegar, oil, sugar, salt and garlic; mix until sugar and salt are dissolved. Pour over crab claws; cover. Marinate in refrigerator at least 2 hours. Drain. Serve on a bed of salad greens as an appetizer.
Yield: 4 servings.
Nutritional Value Per Serving
Calories 140, Calories From Fat 80, Total Fat 9g, Saturated Fat 1.5g, Trans Fatty Acid 0g, Cholesterol 20mg, Total Carbohydrate 8g, Protein 7g, Omega-3 Fatty Acid 0g.
Curried Stone Crab Claws with Hot Marmalade Dip
2 1/2 pounds Florida stone crab claws, frozen
1/2 cup butter, softened
1 teaspoon curry powder
1/3 cup orange marmalade
1/4 cup Florida limejuice
1/4 cup soy sauce
1 clove Florida garlic, minced
1 teaspoon cornstarch
Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer. Cream the butter and curry powder together in small bowl. Spread curry butter over both sides of frozen stone crab claws. Place claws on broiling pan. Combine orange marmalade, limejuice, soy sauce and garlic in a small saucepan, mixing well. Cook over low heat, stirring constantly, until clear and thickened; keep warm. Place broiler pan with the crab claws about 3 inches from heat source and broil 6-8 minutes, turning once, or until hot. Serve with hot marmalade dip.
Yield: 6 servings.
Nutritional Value Per Serving
Calories 272, Calories From Fat 132, Total Fat 15g, Saturated Fat 11g, Trans Fatty Acid 0g, Cholesterol 140mg, Total Carbohydrate 1.5g, Protein 33g, Omega-3 Fatty Acid 0g.
For more seafood recipes and information on Florida seafood visit www.wildfloridashrimp.com and www.FL-Seafood.com.
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
