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Stone Crab Claws Miami
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 25 Min.
Cook Time: 5 Min.
What you need:
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3 lbs. medium Florida stone crab claws
1/4 c. olive oil
1/4 c. extra-dry vermouth
2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. white pepper
What to do:
1. Crack claws; remove shell and movable pincer leaving meat attached to the remaining pincer.
2. Heat olive oil in a skillet over medium heat then add stone crab claws. Cook for 3 to 4 minutes until heated turning claws frequently.
3. Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute while spooning vermouth sauce over claws. Serve hot or cold as an appetizer or entrée. Yields 8 appetizers or 4 entrées.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 205;   Calories From Fat: 121;   Total Fat: 14g;   Saturated Fat: 2g;   Cholesterol: 45mg;   Total Carbs: 3g;   Protein: 15g;  
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