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| Stone Crab Claws Miami |
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| Ingredients: |
| 3 pounds Florida stone crab claws |
| 1/4 cup olive oil |
| 1/4 cup extra-dry vermouth |
| 2 tablespoons Florida lemon juice |
| 1 teaspoon salt |
| 1/2 teaspoon white pepper |
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| Instructions: |
| Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. |
| Heat olive oil in a skillet over medium heat. |
| Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. |
| Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. |
| Cook 1 minute more, spooning vermouth sauce over claws. |
| Serve claws hot or cold as an appetizer or entrée. |
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| Yield: |
| 8 appetizers or 4 entrées |
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| Nutritional Value Per Serving (4 medium claws): |
| Calories |
205 |
| Calories From Fat |
121 |
| Total Fat |
14g |
| Saturated Fat |
2g |
| Trans Fatty Acid |
0g |
| Cholesterol |
45mg |
| Total Carbohydrate |
3g |
| Protein |
15g |
| Omega-3 Fatty Acid |
0.05g |
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| Source: http://www.fl-seafood.com/recipes/seafood-4200.htm |
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| Recipes: Stone Crab Claws Miami |
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