Stone Crab Claws With Remoulade Sauce Recipe

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

YOU ARE HERE >>

RECIPES >

Next Recipe

Appetizers > Seafood Appetizers pg 1 > CRAB APPETIZERS >>> > Stone Crab Claws with Remoulade Sauce >

STONE CRAB CLAWS WITH REMOULADE SAUCE

From: The Ethical Gourmet by Jay Weinstein

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.

. Home . . RECIPES . . About & Contact . . Links .

. CRAB APPETIZERS >>> . . Crab Cake Fritters . . Crab Cakes with Horseradish Cheddar . . Crab Cakes Stuffed with Hass Avocado . . Crab Filled Artichokes . . Crab Puffs . . Crab Rice Cakes . . Crab Rice Rockefeller . . Crabs in Spicy Sauce . . Crab Stuffed Mushrooms . . Crab Stuffed Mushrooms II . . Crabmeat Cheesecake . . Devilled Crabs (1896) . . Mini Crab Cakes w/Roasted Red Pepper Sauce . . Miniature Crab Rice Puffs . . Potato & Crabmeat Tamale . . Snow Crab Stuffed Cremini Mushrooms . . Spicy Crab Salad Crepes . . Spinach and Crab Dip . . Stone Crab Claws, Marinated . . Stone Crab Claws, Curried . . Stone Crab Claws Miami . . Stone Crab Claws with Remoulade Sauce . . Stone Crab, Curried Stone Crab Claws . . Vidalia® Sweet Onion & Crab Soufflé .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com

Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

Get a Free Trail issue
SAVEUR

The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.