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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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