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Stone Crab Claws Miami
 
Stone Crab Claws Miami
 
Ingredients:
3 pounds Florida stone crab claws
1/4 cup olive oil
1/4 cup extra-dry vermouth
2 tablespoons Florida lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
 
Instructions:
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
 
Source: http://www.fl-seafood.com/recipes/seafood-4200.htm
 
Recipes: Stone Crab Claws Miami
 
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Stone Crab
Stone Crab Information   Stone Crab Recipes   Stone Crab Facts
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Stone Crab
Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida. Adult stone crabs are easily recognized by their oval body and two large claws.

The adult body of the stone crab is dark brownish red, more or less mottled and spotted with dusky gray.
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Ingredients:
2 1/2 pounds frozen Florida stone crab claws
1/2 cup butter, softened
1 teaspoon curry powder
 
 
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DID YOU KNOW?
·   Fishermen take only the claws of stone crabs and return the live crab back to the water. Stone crabs can regenerate their claws the next time they molt.
·   Stone crabs are usually "right-handed", meaning that the larger crusher claw is usually on the right.
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