Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Stone Crabs Back on Menus, in Stores October 15

October 6th, 2010 · No Comments

Those luscious stone crabs – the ones with claws colored like Florida sunsets over a cypress swamp – are due next week in stores and at markets as season opens.

They’re already cooked – you only have to provide a dipping sauce.

Here are three recipes we like. The first is a dill aioli from Dean Max, American Seafood Challenge cookoff winner, and the chef at 3030 Ocean in Fort Lauderdale. He’s been making it for years, and we like the alternative to the mustard sauces. He provides one of those, too.

Below these is the all-time traditional recipe for the claws – from Joe’s Stone Crabs in Miami Beach.

Dipping sauces for stone crabs – dill or honey

Dill Aioli

  • 1 large bunch fresh dill
  • 1 tablespoon horseradish
  • 1 tablespoon Dijon mustard
  • 2 limes (juiced)
  • ½ cup Champagne vinegar
  • 2 whole eggs (pasteurized, or egg substitute from carton)
  • 2 tablespoons whole grain mustard
  • Salt to taste
  • 2 cups grapeseed oil — or as needed to thicken

Combine all of the ingredients except oil in a blender container. Blend on high speed until smooth. Reduce speed to medium, and through hole in lid, slowly drizzle in the oil. Continue adding the oil until mixture is consistency of a mayonnaise.

Makes approximately 2-2/3 cups. Keep refrigerated.

This sauce is also good served with scallops, cold shrimp, and salmon.

Honey mustard sauce

  • ½ cup honey
  • 3 tablespoons Dijon mustard
  • 2 eggs (pasteurized, or use egg subsitutes)
  • 1 cup Champagne vinegar
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 3 cups grapeseed oil

Combine all ingredients everything except oil in blender container. Blend on high speed until smooth. Reduce speed to medium and through hole in lid of blender, slowly drizzle in oil. Continue adding oil until mixture is the consistency of mayonnaise.

Makes approximately 4-1/4 cups sauce. Keep refrigerated.

Note: This sauce is also good served over pork and chicken.

Joe’s Stone Crab Mustard Sauce

Here’s the grandaddy of them all: the Mustard Sauce from the world-famous Joe’s Stone Crab in Miami Beach. JoAnn Bass, Joe’s daughter, shared this in her cookbook (it’s a great read and fun for Florida folks), Eat at Joe’s: The Joe’s Stone Crab Restaurant Cookbook.

Joe’s Stone Crab Mustard Sauce

  • 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

Combine all ingredients in a medium bowl; whisk together until smooth.

Makes about 1-1/3 cups sauce. Keep refrigerated.

Tags: Florida! · Recipes: What's Cooking!

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