Title: Capt. Anderson's
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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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