Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Heat olive oil in a skillet over medium heat. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spooning vermouth sauce over claws. Serve claws hot or cold as an appetizer or entrée.

Yield
8 appetizers or 4 entrées

Nutritional Value Per Serving
(4 medium claws) Calories 205, Calories From Fat 121, Total Fat 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 45mg, Total Carbohydrate 3g, Protein 15g, Omega-3 Fatty Acid 0.05g