Mango Marinated Stone Crab Claws Stone Crab Claws Miami

3 pounds medium Florida stone crab claws

1/4 cup olive oil
3 pounds medium Florida stone crab claws 1/4 cup extra-dry vermouth
2 cups ripe Florida mango, 2 tablespoons Florida lemon juice
cut into 1/2 inch cubes 1 teaspoon salt
3 tablespoons Florida cilantro, 1/2 teaspoon white pepper
finely chopped
2 Florida jalapeño peppers, Crack claws and remove shell and movable pincer, leaving the meat attached to the re-
seeded and minced maining pincer. Heat olive oil in a skillet over medium heat. Add stone crab claws and
4 tablespoons Florida lime juice cook for 3 to 4 minutes until heated through, turning claws frequently. Turn heat to
1 tablespoon light brown sugar high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spoon-
Florida salad greens ing vermouth sauce over claws. Serve claws hot or cold as an appetizer or entrée.
Yield: 8 appetizers or 4 entrées
Crack claws and remove shell and movable
pincer, leaving the meat attached to the remain- Nutritional Value Per Serving (4 medium claws): Calories 205, Calories From Fat 121,
ing pincer. Place in a single layer in a shallow Total fat 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 45mg, Total
dish. To make salsa marinade, combine mango, Carbohydrate 3g, Protein 15g, Omega-3 Fatty Acid 0.05g
cilantro, peppers, lime juice and sugar in a mix-
ing bowl. Taste for seasoning, adding more lime
juice and/or brown sugar as needed. Spoon the
salsa mixture over the meaty part of crab claws.
Cover and marinate in refrigerator at least 2 hours. Serve claws on a bed of salad greens with mango salsa as an appetizer.
Yield: 4 servings
Honey Tangerine Stone Crab Claws
Nutritional Value Per Serving (4 medium claws with salsa):
Calories 132, Calories From Fat 3, Total Fat 0.29g, Saturated Fat 0.06g, Trans Fatty Acid 0, Cholesterol 45g,
with Hearts of Palm Salad
Total Carbohydrates 19g, Protein 60g, Omega 3 Fatty Acid 0.08g 3 pounds medium Florida stone crab claws,
cooked and chilled
1/2 cup Florida sugar
1/2 cup rice wine vinegar
Curried Stone Crab Claws 1/4
1/2
cup Florida honey
cup Florida tangerine juice

with Hot Marmalade Sauce 8

1/4
hearts of palm, fresh or canned
cup red onions, thinly sliced
1/4 cup Florida red bell peppers, roasted, thinly sliced
3 pounds medium Florida stone crab claws 1/4 cup Florida yellow bell peppers, roasted, thinly sliced
1/3 cup orange marmalade 2 medium Florida tangerines, peeled and sectioned
1/4 cup Florida lime juice 1/4 cup fresh Florida tarragon leaves, chopped
1/4 cup soy sauce 2 cups fresh Florida spinach, finely chopped
1 clove Florida garlic, minced 1/2 cup extra virgin olive oil
1 teaspoon cornstarch 1/4 cup rice wine vinegar
1/2 cup butter, softened 1 tablespoon fresh Florida parsley, finely chopped
1 teaspoon curry powder
Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside. In a small saucepan,
Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside. In a medium sauce- combine sugar, vinegar, honey and tangerine juice. Bring to a boil and cook until thickened to syrup. Remove from heat, cool and set
pan combine marmalade, lime juice, soy sauce, garlic and cornstarch; mix well. Cook on medium heat, stirring constantly, until sauce aside. Slice hearts of palm into thin strips. In a bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and
is clear and thickened. Reduce heat and keep warm. In a large sauté pan, melt butter on medium heat; stir in curry powder. Add spinach. Dress salad with olive oil and vinegar; toss until moistened. Serve salad in the center of each plate with stone crab claws
stone crab claws; turn to coat with curry butter. Sauté for 2 to 3 minutes until claws are heated through. Serve with hot marmalade arranged around the edge. Drizzle the honey tangerine sauce over all and garnish with chopped parsley.
sauce. Yield: 4 servings Serve extra honey tangerine sauce on the side.
Yield: 4 servings
Nutritional Value Per Serving (4 medium claws with marmalade sauce):
Calories 346, Calories From Fat 202, Total fat 23g, Saturated Fat 14g, Trans Fatty Acid 0.68g, Cholesterol 105mg, Nutritional Value Per Serving (4 medium claws with salad): Calories 499, Calories From Fat 247, Total Fat 29g, Saturated Fat 4g,
Total Carbohydrate 22g, Protein 17g, Omega-3 Fatty Acid 0.09g. Trans Fatty Acid 0g, Cholesterol 190mg, Total Carbohydrate 51g, Protein 15g, Omega-3 Fatty Acid 0.05g