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A profile of the family behind the enormously successful Joe's Stone Crab Restaurant in Miami Beach is accompanied by fifty delectable recipes from Joe's kitchen.
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Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook

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The Florida Keys are well know for spectacular fishing. Islamorada is called the Sportfishing Capitol of the World, everyone knows about Hemingway's angling exploits around Key West and Zane Grey made Long Key, in the Middle Keys, famous for catching bonefish and tarpon. Today they continue to be two of the most sought after fish in the Florida Keys despite that fact both aren't considered good table fare. While “Catch & Release” has become standard practice throughout the Florida Keys, we shouldn't forget there is a bounty of delicious seafood just waiting to please your palate. Whether you have been fishing the waters between Key Largo and Key West and brought home fresh seafood or have picked up your favorites at the local seafood market, the following recipes are sure to delight.

Florida Stone Crab Claw Recipes

Usually thought of as exclusively a Florida Keys delicacy, the Stone Crab inhabits both coasts of south Florida as well as the Florida Keys. This is the largest of the mud crabs, and the source of the delectable seafood dish, stonecrab claws. Its catch is carefully regulated and in Florida it is illegal to take the whole crabs. The large claws are broken off and the live crab is returned to the water so that it can regenerate new claws.

Most crustaceans are able to regenerate a new claw in 2 molts. Check out this good article about Catching your own Stone Crabs.

The beauty of this prized shellfish with its sweet buttery taste is that all you have to do is bring it home, crack the shell and serve with melted butter - or if you insist, another type sauce. You can heat the meat prior to serving, but it is not necessary. It's hard to resist something that tastes this good and requires so little preparation.

Following are a few other ways to enjoy this delectable and "oh so sweet" tasting crab.

Curried Stone Crab Claws with Hot Marmalade Dip

2 1/2 pounds frozen Florida stone crab claws
1/2 cup butter, softened
1 teaspoon curry powder
1/3 cup orange marmalade
1/4 cup lime juice
1/4 cup soy sauce
1 clove Florida garlic, minced
1/2 teaspoon ginger
1 teaspoon cornstarch

Crack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw. Cream together margarine and curry powder. Spread curry butter over both sides of frozen stone crab claws; arrange on broiling pan. In the meantime, combine remaining ingredients, mixing well. Cook, stirring constantly, until clear and thickened; keep warm. Place broiler pan with the crab claws about 3-inches from heat source and broil 6-8 minutes, turning once, or until hot. Serve with hot marmalade dip.

Stone Crab Cobbler Recipe

Ingredients
Freshly grated flesh of one whole coconut
3 cups boiling water
8 large stone-crab claws
2 tablespoons olive oil
2 large shallots, diced
4 medium tomatillos, diced
1 cup fresh corn
1 large Anaheim chile, diced
1 tablespoon coriander
1/2 teaspoon fresh ginger, chopped
1/2 teaspoon curry powder
3 tablespoons rum
3/4 cup coconut milk (see instructions below to make)
1 teaspoon salt
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 tablespoons butter
1 tablespoon key lime zest
1/2 cup coconut milk (see instructions below to make)

Instructions
Combine the grated coconut and boiling water in a blender and puree for 2 minutes. Let the mixture stand for 15 minutes. Strain through a colander lined with cheesecloth. Twist the cheesecloth to extract as much liquid as possible. This is the coconut milk, you may freeze any extra.

To prepare the stone-crab mixture: Crack the stone-crab claws and remove all the meat from the shell and cartilage. In a medium saucepan, warm the olive oil and add the shallots until they turn translucent. Add the tomatillos, corn and Anaheim chile. Flavor with the coriander, ginger, curry, rum and 3/4 cup coconut milk. Add the crab meat. Simmer for 3 minutes and season with salt.

To prepare the cobbler top: In a stainless-steel bowl, mix the flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lime zest and coconut milk and stir until the batter binds together.

To bake the cobbler: Place the crab mixture in an oven dish. Top with dollops of the cobbler topping. Bake in a 350-degree F oven for 10 minutes or until the top is well browned. Serve immediately.

The Famous "Joe's Stone Crab Restaurant" Mustard Sauce

Yield: 1 Servings

Ingredients
3 1/2 ts dry English mustard
1 c mayonnaise
2 ts worcestershire sauce
1 ts A-1 Steak Sauce
1/8 c light cream
1/8 ts salt

Instructions
Blend the mustard and mayonnaise. Beat for about 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

Yield: 1 cup

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