Creamy Mustard Sauce for Stone Crab Claws
Stone Crab Newburg
Stone Crab Cakes with Sauce Remoulade Baton Rouge

Stone Crab Claws are one of natures most tasty renewable resources. I say
that because of the way they are harvested. You see Stone Crabs are caught
primarily off the shores of Florida in weighted crates attached to a rope
and a Styrofoam floatation device. These are coded by color to identify
which fisherman it belongs to.

When they haul the heavy crates to the surface, they remove the largest
claw with a quick twist and return the crabs to the ocean. The crabs can
regenerate their claws up to five times! I used to live in the Everglades
in a small Stone Crab fishing community years ago, and I enjoyed nothing
more than to go down and buy the claws fresh out of the large vats they
used to boil the claws. They must boil or steam the claws before they can
be chilled or the meat will stick to the shell. The meat is very similar
to the claw meat of a lobster in both taste and appearance.

Stone Crab Claws became famous many years ago after a popular restaurant
called Joes Stone Crab Restaurant started serving them with their famous
Mustard Sauce and a small wooden mallet to break them open. Now they are
available fresh during season or frozen.



Creamy Mustard Sauce for Stone Crab Claws

1 tablespoon Colman's dry mustard, or to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste

Place the mustard in a small mixing bowl. Whisk in the mayonnaise,
Worcestershire sauce, A-1 Sauce, cream and a pinch of salt.
Mix until well blended and creamy. Chill the sauce, covered, until
serving.




Stone Crab Newburg

1 lb. Stone Crab claw meat
1/4 cup melted butter
1/2 tsp salt
1 tsp paprika
Pinch of hot red (cayenne) pepper
2 cups light cream
2 egg yolks, beaten
2 tbsp dry sherry
2 tbsp flour
1/2 pound wide noodles, cooked

In a large skillet, slowly melt butter. Add salt, paprika, hot pepper and
flour. Add cream gradually and simmer, stirring constantly, until smooth
and thickened slightly. Stir a little of the cream sauce into egg yokes.
Add egg yokes to remaining sauce, stirring constantly. Add Stone Crab
meat. Simmer until heated. Stir in sherry. Serve immediately over cooked
noodles.




Stone Crab Cakes with Sauce Remoulade Baton Rouge

Makes 16

1/2cup onion, finely chopped
1/2cup celery, finely chopped
6 tbsp. sweet butter
1 pound of Stone Crab claw meat, picked over
1/3 cup of Panko or plain bread crumbs
1/2 cup mayonnaise
1/2 tsp. Old Bay Seasoning
1/2 tsp. Worcestershire Sauce
A little Tabasco
1 tbsp. chives, chopped
1 tbsp. parsley chopped.
Panko and Lemon wedges.

Cook the onions and celery in 4 tbsp. of the butter until tender. Add the
crab and bread crumbs and mix thoroughly. Remove from heat. Combine the
remaining ingredients in a large bowl thoroughly and add the crab mixture.
Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for
an hour. Right before serving dip the crab cakes into a bowl of panko and
coat them lightly. Put a tablespoon of butter into a large skillet and
fry half of the cakes for a couple minutes on each side, repeat. Serve
with Sauce Remoulade ( Recipe Below) and lemon wedges.


Sauce Remoulade Baton Rouge

A non-traditional version that makes a little more than a cup

1 cup mayonnaise
1 tsp. Dijon
1 tsp. dry mustard
1 tbsp. prepared horseradish
1 tbsp. tomato paste
2 tbsp. lemon juice
1 tsp. paprika
Pinch of cayenne
Salt and Pepper
1 tbsp. chives, chopped small
1 tbsp. red bell pepper, minced

Combine all ingredients in a bowl large enough to hold them and blend.
Chill until service, in a glass jar in the refrigerator.


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