Stone Crab

Crab or Lobster Kabobs

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Appetizers, by Angela Cippolla.
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Curried Stone Crab Claws with Hot Marmalade Dip

2 1/2 pounds frozen Florida 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 Florida garlic, minced 
1/2 teaspoon ginger 
1 teaspoon cornstarchCrack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw. Cream together margarine and curry powder. Spread curry butter over both sides of frozen 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 6-8 minutes, turning once, or until hot. Serve with hot marmalade dip.

Famous “Joe’s Stone Crab Restaurant” Mustard Sauce

Yield: 1 ServingsIngredients 
3 1/2 ts dry English mustard 
1 c mayonnaise 
2 ts worcestershire sauce 
1 ts A-1 Steak Sauce 
1/8 c light cream 
1/8 ts salt

Instructions 
Blend the mustard and mayonnaise. Beat for about 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

Yield: 1 cup

Stone Crab Cobbler Recipe

When most think of a Cobbler desserts come to mind, such as: Peach Cobbler or Apple Brown Betty. In England these early versions of pies were more likely to contain meats such as lamb. Each US region has there own take on the various meat cobblers with seafood types more popular along the coasts (surprise). Here is a tasty recipe that will be sure to delight your family and friends. Read more…