Saturday, December 16, 2006
I love stone crabs. I cannot afford stone crabs, nor are they typically available here in Arizona except at a few choice restaurants. However, I saw these last night while browsing the seafood section of my favorite Asian market and had to buy them. When I considered the cost of ordering them out, coupled with the fact that eating at home saves considerably on wine costs, I happily handed over the cash.
The dipping sauce is based loosely on what seems to be the classic Joe's Crab dipping sauce.
I belong to the Callaway Vineyard & Winery (Temecula, Calif.) wine club, and thought a bottle of Viognier from my latest shipment would be great. Could this be the perfect lunch?
Stone Crabs with Classic Dipping Sauce:
(1 lb serves 1 for a light lunch or 2 as an appetizer)
1 lb stone crab claws
2 tbs light mayo
1 tsp dijon mustard
1 tsp Worchestershire sauce
Juice of half a lemon
1 tsp heavy cream or milk
Stone crabs have to be cooked before frozen or put on ice or the meat sticks to the shell, so they always come cooked and sadly, in Ariona, often frozen. Let them thaw in the refrigerator for about 12 hours. Rinse and pat dry.
I cracked them open with a meat tenderizer and serve them with a pincher attached for easy eating. For the dipping sauce, mix all ingredients and serve. Place a few lemon wedges on the plate for drizzling over crab.