Florida Keys Treasures

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Appetizers, by Angela Cippolla.
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Yield: 1 ServingsIngredients 
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

When most think of a Cobbler desserts come to mind, such as: Peach Cobbler or Apple Brown Betty. In England these early versions of pies were more likely to contain meats such as lamb. Each US region has there own take on the various meat cobblers with seafood types more popular along the coasts (surprise). Here is a tasty recipe that will be sure to delight your family and friends. (more…)

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 cornstarchCrack 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.

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.

Click on the Recipe Category Stone Crab for a listing of recipes.