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Stone crab claws are best enjoyed chilled, accompanied with
a side dish of our famous mustard sauce, drawn melted butter or fresh lemon.A
chilled Chardonnay or your favorite dry white wine complements this exquisite
dinner or appetizer. 
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Suggested portion sizes (Per Person)
For appetizer:
4 medium, 2 large or 1 jumbo claws.For main course:
7 medium, 6 large, 3 jumbo or 2 colossal claws. |
Preparation Tips
- Keep the claws refrigerated until ready to eat, then crack them and
serve.
- When cracking claws, place claws inside a zip-lock bag on a firm surface,
(black tips down). The bag will prevent splattering and a lot of extra
clean up work, as well as allow you to see how the claws are cracking.
- Hit the claw and the 2 knuckles in the center with a FIRM tap. This
will give an evenly distributed break to the claw and knuckles. The
rap should be a firm quick hit. Do not hit too hard as this will shatter
the shell, forcing it into the meat. You will soon be able to tell the
exact amount of pressure needed to give you the proper break.
- Take the claws IMMEDIATELY out of the zip-lock bag and place them
in the refrigerator.
- DO NOT allow them to sit in water or store them covered.
- Serve them with mustard sauce or lightly salted butter and lemons.
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