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Stone Crabs Claws Miami

3 pounds medium claws, 1/4 cup olive oil, 1/4 cup extra dry vermouth, 2 tablespoons lemon juice, 1 tsp salt, 1/2 tsp white pepper

Crack claws and remove shell leaving meat exposed. Heat olive oil in a skillet over med heat. Add claws and cook for 3-4 min. Turn claws frequently. turn heat to high add vermouth lemon juice and salt and pepper to pan. Cook 1 min more spooning vermouth sauce over claws. Serve hot or cold.

Stone Crab Claw Storing Hints... Store in the coldest part of your refrigerator at 32 degrees farenheit, use within 2-4 days. Stone crabs without cracks can be frozen for up to 6 months. Only defrost stone crabs in refrigerator or cold place never run under water.