Its that time of year in South Florida. Stone crab season runs through the winter and is one of my favorite treats of all time. The crabs are caught in traps and then only the large claw is cut off and the crab is thrown back in to regenerate a new claw. The claws are flash steamed on the boat or at the local dock and chilled. Claw sizes go from medium, to large, jumbo then colossal. This is a jumbo claw. Then are served cold with a mustard sauce that consists of sour cream, powdered mustard, horseradish, cream, yogurt, Worcestershire sauce, mayo, A-1, white vinegar and seasonings. I served a bit of coleslaw on the side.
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