On Feb 7, 1:53�pm, "Bi!!" wrote:
I've been a few weeks into my science experiement of spending most of
the worst winter months at my place on Marco Island Florida. �The
weather has been spectacular so far...sunny and high 70's low 80's F
most days. �It's been a banner year for stone crabs with plenty of
crabs and lower prices. �Marco has a fairly large stone crab fleet so
we can get them freshly steamed right at the dock (they must be
steamed before sale) �I have a limited wine stock here but I'm having
a friend bring me some wines from my cellar and the stone crabs are
stumping me. �ANy suggestions. �We usually eat them cold with the
traditional light Dijon mustard sauce. �Chardonnay doesn't work well
nor does NZ Sauvignon Blanc.

Ok, so my first suggestions would have been Chardonnay and SB.
I haven't had stone crab claws in many years, but my memories are of
flavors not so different from blue crabs. So Chard (crisp Chablis)
would be my first thought. But if that doesn't work for you, maybe a
dry Alsace-style Riesling, as I find mustard and Riesling go well
together? Off-dry might work too.