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Monday, May 20, 2013

Stone Crab

Stone CrabC and I took an amazing trip to Miami for a long weekend to celebrate our anniversary and to catch a Miami Heat playoff game. Ten years ago Miami would have been about clubbing and drinking...now I am all about the beach and eating. We were lucky enough to dine at Barton G and Ola for dinner, but our lunch at Joe's Take-a-way before the Heat game was equally memorable. I got the recipe for their famous stone crab sauce from Saveur and I was ready to recreate the experience at home.  My mom and I headed to the Kemah fish markets, where I knew I had seen stone crab on prior visits, but this time we visited five shops before we finally found some, I was about to give up.  Whenever I had gotten stone crab from the grocer, it has always been precooked.  And everything I ready on the internet seemed to suggest that is the only way it was sold, unless it was fresh off the boat.  Well...we got gfresh off the boat claws and I didn't realize it.   After a bit of a panic, we figured it out and dined on amazing crab claws, without the Miami prices.
Stone Crab

3 to 4 pounds stone crab claws, fresh or cooked

1 cup mayonnaise
2 tablespoons half-and-half
4 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 teaspoon A.1. Steak Sauce
Kosher salt and freshly ground 

black pepper, to taste

Is using fresh crab claws, bring a large pot of salted water to a boil. Add the stone crab claws to the boiling water and boil for 10 minutes. While the crab is boiling, prepare a large bowl of ice water, large enough to hold all the crab. After the crab has cooked, submerge each claw in the ice water bath and let sit for 5 to 8 minutes. Remove the crab claws from the ice water and refrigerate until ready to serve.

If using pre-cooked claws, serve chilled with the sauce.

Whisk mayonnaise, half-and-half, mustard, Worcestershire, and A.1. sauce in a bowl until smooth; season with salt and pepper and chill. Serve as a dipping sauce for the chilled stone crab.
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