Creamy Mustard Sauce for Stone Crab Claws Stone Crab Newburg
Stone Crab Cakes with Sauce Remoulade Baton Rouge
Stone Crab Claws are one of natures most tasty renewable
resources. I say that because of the way they are harvested.
You see Stone Crabs are caught primarily off the shores of
Florida in weighted crates attached to a rope and a
Styrofoam floatation device. These are coded by color to
identify which fisherman it belongs to.
When they haul the heavy crates to the surface, they remove
the largest claw with a quick twist and return the crabs to
the ocean. The crabs can regenerate their claws up to five
times! I used to live in the Everglades in a small Stone
Crab fishing community years ago, and I enjoyed nothing more
than to go down and buy the claws fresh out of the large
vats they used to boil the claws. They must boil or steam
the claws before they can be chilled or the meat will stick
to the shell. The meat is very similar to the claw meat of a
lobster in both taste and appearance.
Stone Crab Claws became famous many years ago after a
popular restaurant called Joes Stone Crab Restaurant started
serving them with their famous Mustard Sauce and a small
wooden mallet to break them open. Now they are available
fresh during season or frozen.
Creamy Mustard Sauce for Stone Crab Claws
1 tablespoon Colman's dry mustard, or to taste 1 cup
mayonnaise 2 teaspoons Worcestershire sauce 1 teaspoon A-1
Sauce
1/4 cup heavy cream or milk Salt to taste
Place the mustard in a small mixing bowl. Whisk in the
mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a
pinch of salt. Mix until well blended and creamy. Chill the
sauce, covered, until serving.
Stone Crab Newburg
1 lb. Stone Crab claw meat
2/4 cup melted butter
3/2 tsp salt 1 tsp paprika Pinch of hot red (cayenne)
pepper 2 cups light cream 2 egg yolks, beaten 2 tbsp dry
sherry 2 tbsp flour
4/2 pound wide noodles, cooked
In a large skillet, slowly melt butter. Add salt, paprika,
hot pepper and flour. Add cream gradually and simmer,
stirring constantly, until smooth and thickened slightly.
Stir a little of the cream sauce into egg yokes. Add egg
yokes to remaining sauce, stirring constantly. Add Stone
Crab meat. Simmer until heated. Stir in sherry. Serve
immediately over cooked noodles.
Stone Crab Cakes with Sauce Remoulade Baton Rouge
Makes 16
5/2cup onion, finely chopped
6/2cup celery, finely chopped 6 tbsp. sweet butter 1 pound
of Stone Crab claw meat, picked over
7/3 cup of Panko or plain bread crumbs
8/2 cup mayonnaise
9/2 tsp. Old Bay Seasoning
10/2 tsp. Worcestershire Sauce A little Tabasco 1 tbsp.
chives, chopped 1 tbsp. parsley chopped. Panko and
Lemon wedges.
Cook the onions and celery in 4 tbsp. of the butter until
tender. Add the crab and bread crumbs and mix thoroughly.
Remove from heat. Combine the remaining ingredients in a
large bowl thoroughly and add the crab mixture. Mix to
incorporate. On a sheet pan, make 16 small crab cakes and
chill for an hour. Right before serving dip the crab cakes
into a bowl of panko and coat them lightly. Put a tablespoon
of butter into a large skillet and fry half of the cakes for
a couple minutes on each side, repeat. Serve with Sauce
Remoulade ( Recipe Below) and lemon wedges.
Sauce Remoulade Baton Rouge
A non-traditional version that makes a little more
than a cup
1 cup mayonnaise 1 tsp. Dijon 1 tsp. dry mustard 1 tbsp.
prepared horseradish 1 tbsp. tomato paste 2 tbsp. lemon
juice 1 tsp. paprika Pinch of cayenne Salt and Pepper 1
tbsp. chives, chopped small 1 tbsp. red bell pepper, minced
Combine all ingredients in a bowl large enough to hold them
and blend. Chill until service, in a glass jar in the
refrigerator.
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