Title: Capt. Anderson's
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Cool. Did not know that about the way they take the claw
and leave the crab.
David L.
Ben Franklin: “Only a
virtuous people are capable of freedom. As nations become corrupt, they have
more need of masters.”
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Stone Crab Season is here! Stone crab
season opens October 15 of each year and runs through May 15.
Capt. Anderson's is proud to be one of the few restaurants in NW
Florida that offer these delectable beauties! Capt. Anderson's
will close for the year on November 8, so you still have time to
meet your friends at Capt. Anderson's to enjoy their $13.95 1/2
Jumbo Lobster Year End Special, or dive into a platter of Stone
Crabs!
Also, remember Capt. Anderson's Gift
Certificates make the perfect Christmas present! Order
Gift Certificates on line at CaptAndersons.com.
Stone
Crab! The beauty of this prized shellfish with its sweet
buttery taste is that all you have to do is bring it home, crack
the shell and serve with melted butter - or if you insist, another
type sauce. You can heat the meat prior to serving, but it is not
necessary. It's hard to resist something that tastes this good and
requires so little preparation.
When crabs are harvested, only the claws, where most of the
meat is located, are removed and the crab is returned to the water
where the claws regenerate within 12 months. Commercial fishermen
cook the claws as soon as they are harvested; hence they are
always marketed "cooked". The only thing you need to do prior to
serving is to crack the shell. You can easily accomplish this by
putting the claws inside a heavy plastic bag and using a mallet or
hammer to crack. Or you can hold them in your hand and crack by
hitting with the backside of a spoon. Any way you decide to crack
the shell, you will always have a smile on your face when you eat
stone crab
claws.
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Curried
Stone Crab Claws
with Hot Marmalade
Dip |
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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 cornstarch
Crack 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. | |
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