STONE CRAB CLAWS, MARINATED
Yield: 4 servings.
1 pound Florida stone crab claws
1 cup tarragon vinegar
2/3 cup vegetable oil
2/3 cup Florida sugar
2 teaspoons salt
2 cloves Florida garlic, minced
Florida salad greens
Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of claw.
Combine vinegar, oil, sugar, salt, and garlic; mix well until sugar and salt are dissolved.
Pour over crab claws; cover.
Marinate in refrigerator at least 2 hours. Drain.
Serve on a bed of salad greens as appetizer.
Per serving: calories 140, calories from fat 80, total fat 9g, saturated fat 1.5g, cholesterol 20mg, total carbohydrate 8g, protein 7g.
Florida Bureau of Seafood and Aquaculture
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