Florida Seafood Recipe

(Photo Below)

Seafood-4200

Ingredients
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

Preparation
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. Yield 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