Florida Stone Crab Claws Plate
Florida Keys winter tradition reading chilled cooked stone crab claws cracked and served with a mustard remoulade dipping sauce, plated with melted clarified butter, lemon wedges, and a citrus arugula salad for the Joe's Stone Crab classic Miami weekend plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat stone crab claws dry and crack each along the natural seam with wooden spoon back, keeping meat intact. Finely chop shallot and fresh dill and chives. Zest blood oranges, segment them, and halve lemons. Whisk 1/2 cup mayonnaise, 4 tbsp Dijon mustard, 2 tbsp whole grain mustard, 2 tbsp Worcestershire, 2 tbsp horseradish, 2 tbsp vinegar, half the shallot, half the dill, cayenne, and salt and pepper for remoulade. Whisk 2 tbsp olive oil, lemon juice from 1 lemon, 2 tsp honey, remaining shallot, orange zest, and pinch of salt for arugula dressing. Toss arugula and orange segments through dressing.
Sear
Melt 120g butter in a small saucepan over low heat 3-4 minutes until foaming subsides. Skim foam from top with a spoon and pour clear clarified butter into small ramekins, leaving milky solids behind.
Plate
Lay cracked stone crab claws on chilled plates (divide between 2 plates). Set mustard remoulade and clarified butter in small ramekins alongside each plate. Pile blood orange arugula salad on the other side of each plate. Rest a lemon half on the rim of each plate. Scatter chives across claws and finish with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.