In a remarkable example of sustainable fishing, stone crabs are caught, clipped of one claw, and released to regrow the claw. This practice has been going on in southeastern U.S. waters for decades, with no apparent harm to the crabs. The meat is sweet and flaky.
Ingredients • 1 cup mayonnaise • 1 large hard-boiled egg, finely chopped • 1 small shallot, finely chopped • 1 tablespoon capers, chopped • 1 anchovy fillet, chopped until it becomes a paste • 1 tablespoon chopped cornichons or dill pickle • 1 teaspoon lemon juice • 1 teaspoon chopped fresh flat-leaf parsley • Dash of hot pepper sauce or cayenne • Salt and freshly ground black pepper • 3 pounds cracked stone crab claws • Lemon wedges
Directions Combine the mayonnaise with the egg, shallot, capers, anchovy paste, cornichons, lemon juice, parsley, and hot sauce. Taste, season with salt and pepper, and refrigerate.
Bring a large pot of salted water (about 6 quarts) to a boil. Add the crab claws, bring back to the boil, and cook about 7 minutes (if using precooked claws, boil only 3 minutes to reheat). Drain. Chill the claws in salted ice water. Serve the claws with hammers or nutcrackers, lemon wedges, and individual bowls of remoulade for dipping.
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