American · Dinner
Florida Stone Crab Claws Plate
Florida Keys winter tradition reading chilled cooked stone crab claws cracked and served with a mustard remoulade dipping sauce, plated with melted clarified butter, lemon wedges, and a citrus arugula salad for the Joe's Stone Crab classic Miami weekend plate.
$$$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
18Calories
4gProtein
0gFat
0gCarbs
0gSugar
0gFiber
62mgSodium
16mgChol
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Instructions
1
Prep
Pat stone crab claws dry and crack each along the natural seam with wooden spoon back, keeping meat intact. Finely chop shallot and fresh dill and chives. Zest blood oranges, segment them, and halve lemons. Whisk together 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 2 tbsp whole grain mustard, 2 tbsp Worcestershire sauce, 2 tbsp horseradish, 2 tbsp vinegar, half the shallot, half the dill, cayenne, and fine sea salt and black pepper for remoulade. Whisk together 2 tbsp olive oil, juice from 1 lemon, 2 tsp honey, remaining shallot, orange zest, and pinch of salt for arugula dressing. Toss arugula and orange segments through dressing.
2
Sear
Melt 120g butter in a small saucepan over low heat for 3-4 minutes until foaming subsides. Skim foam from top with a spoon and pour clear clarified butter into small ramekins, leaving milky solids behind.
3
Plate
Lay cracked stone crab claws on two chilled plates, dividing evenly. Set mustard remoulade and clarified butter in small ramekins alongside each plate. Pile blood orange arugula salad on the other side of each plate. Rest a lemon half on the rim of each plate. Scatter chives across claws and finish with flaky salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) cooked stone crab claws
- 120g (4.2 oz) unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp prepared horseradish
- 2 tbsp red wine vinegar
- 2 medium blood oranges
- 2 medium lemons
- 60g (2.1 oz) baby arugula
- 60g (2.1 oz) shallot
- 2 tbsp extra-virgin olive oil
- 2 tsp clear honey
- 20g (small handful) fresh dill
- 16g (small handful) fresh chives
- 0.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground cayenne pepper
- 0.5 tsp flaky sea salt