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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Stone Crab Claws Miami

  (Photo Below)
2 1/2 pounds stone crab claws
1/4 cup extra-dry vermouth
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
  parsley sprigs

Crack stone crab claws; remove outer shell, leaving meat attached to one side of the claw. Preheat a skillet over medium heat (320 degrees F); add oil, salt, pepper and stone crab claws. Cook, stirring frequently, for 3 to 4 minutes or until crab claws are heated through. Turn heat to high (420 degrees F). Add vermouth and lemon juice. Cook one additional minute, stirring constantly. Serve claws hot or cold as an appetizer or entrée. Garnish with parsley sprigs, if desired.

8 appetizers or 6 entrées

Nutritional Value Per Serving
Calories 230, Calories From Fat 80, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 100mg, Total Carbohydrate 1g, Protein 33g, Omega-3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

Stone Crab Claws Miami
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