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Yield: four servings


    • 2½ pounds Florida stone crab claws
    • 1/4 cup olive oil or vegetable oil
    • 1 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/4 cup extra dry vermouth
    • 2 tablespoons lemon juice


Crack and remove outer shell from the claws, leaving meat attached to the remaining pincer.

Heat oil in large skillet over medium-high heat.

Add stone crab claws, salt and pepper.

Cook 3 to 4 minutes or until claws are heated, stirring frequently.

Increase temperature to high, add vermouth and lemon juice and cook one additional minute stirring constantly.

Drain, serve hot or cold as an appetizer or entree and enjoy.

Florida Department of Agriculture and Consumer Services



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