Florida Keys Treasures » Stone Crab

Crab or Lobster Kabobs

Keys — Sun, 28 Jun 2009 17:04:29 +0000

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.

Ingredients:
1 lb. Cooked seafood [lobster or crab recommended]
2 eggs, well beaten
Juice of 1 lime
Bacon Strips

Preparation:
Add eggs to crabmeat or lobster, season with salt, pepper and lime juice.
Form into little patties and wrap each with bacon strip.
Broil, turning frequently until bacon is a little crisp.

Tags: ILA, Lobster Recipe, Stonecrab Recipe

Curried Stone Crab Claws with Hot Marmalade Dip

Keys — Sun, 03 May 2009 03:32:14 +0000

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.

Tags: Stonecrab Recipe

Famous “Joe’s Stone Crab Restaurant” Mustard Sauce

Keys — Sun, 03 May 2009 03:34:30 +0000

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

Tags: Stonecrab Recipe

Stone Crab Cobbler Recipe

Keys — Sun, 03 May 2009 03:33:26 +0000

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.

Ingredients
Freshly grated flesh of one whole coconut
3 cups boiling water
8 large stone-crab claws
2 tablespoons olive oil
2 large shallots, diced
4 medium tomatillos, diced
1 cup fresh corn
1 large Anaheim chile, diced
1 tablespoon coriander
1/2 teaspoon fresh ginger, chopped
1/2 teaspoon curry powder
3 tablespoons rum
3/4 cup coconut milk (see instructions below to make)
1 teaspoon salt
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 tablespoons butter
1 tablespoon key lime zest
1/2 cup coconut milk (see instructions below to make)
Instructions

Combine the grated coconut and boiling water in a blender and puree for 2 minutes. Let the mixture stand for 15 minutes. Strain through a colander lined with cheesecloth. Twist the cheesecloth to extract as much liquid as possible. This is the coconut milk, you may freeze any extra.

To prepare the stone-crab mixture: Crack the stone-crab claws and remove all the meat from the shell and cartilage. In a medium saucepan, warm the olive oil and add the shallots until they turn translucent. Add the tomatillos, corn and Anaheim chile. Flavor with the coriander, ginger, curry, rum and 3/4 cup coconut milk. Add the crab meat. Simmer for 3 minutes and season with salt.

To prepare the cobbler top: In a stainless-steel bowl, mix the flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lime zest and coconut milk and stir until the batter binds together.

To bake the cobbler: Place the crab mixture in an oven dish. Top with dollops of the cobbler topping. Bake in a 350-degree F oven for 10 minutes or until the top is well browned. Serve immediately.

Tags: Stonecrab Recipe