Cooler nights herald the days of the Florida stone crab, which gives up its succulent claw for culinary delight.
By Times Staff Writer
Published October 15, 2003
There are 4,000 varieties of crabs in the world and the one Florida calls its very own, the stone crab, is among the tastiest.
Stone crab season starts today and continues through May 15. Between now and then, thousands of pounds of succulent crab claws will be eaten by locals and tourists, alike. The sweet meat is best dipped into melted butter or mustard sauce, particularly the one made famous by Joe's Stone Crab in Miami.
The supply is likely to be plentiful this week but will drop off until a cold front moves through. When the gulf waters are warm, the crabs bury themselves in the sand and make it tough for crabbers to catch them.
Early season prices will be typically high, around $8 to $9 a pound for medium claws and $15 to $16 a pound for large claws.
Stone crab is fished mostly in waters surrounding Florida but can be found as far north as North Carolina and as far west as Texas. The stone crab owes its name to its hard shell and is prized for its all-meat claws, which can grow to half its weight.
Unlike blue crabs, which give their lives for the sake of a human meal, stone crabs give up only their claws. Crabbers remove one claw and then throw the crab back to the sea to grow a new one.
The much-prized shellfish couldn't be easier to serve. They are sold already cooked and you can serve them cold or warm them up gently by tossing in boiling water for just a few minutes, or steam until heated through.
Joe's Mustard Sauce
1 tablespoon plus 1/2 teaspoon Coleman's dry mustard
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A1 Steak Sauce
1 tablespoon heavy cream
1 tablespoon milk
Salt
Place the mustard in mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 teaspoon more dry mustard until well blended.
Chill the sauce covered, until ready to serve.\
Makes about 1 cup.
Source: Joe's Stone Crab restaurant.
Curried Stone Crab Claws With Hot Marmalade Dip
21/2 pounds stone crab claws
1/2 cup butter, softened
1 teaspoon curry powder
1/3 cup orange marmalade
1/4 cup lime juice
1/4 cup soy sauce
1 clove garlic, minced
1/2 teaspoon ginger
1 teaspoon cornstarch
Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw. Cream together butter and curry powder. Spread curry butter over both sides of stone crab claws; arrange on broiling pan. In the meantime, combine remaining ingredients, mixing well. Cook, stirring constantly, until clear and thickened; keep warm. Place broiler pan with the crab claws about 3 inches from heat source and broil about 2 to 3 minutes, turning once, or until hot. Serve with hot marmalade dip.
Serves 2 or 3.
Source: Florida Department of Seafood and Aquaculture.
