Sweet, succulent stone crab makes a luxurious appetizer and pairs wonderfully with this easy dipping sauce. We suggest steaming the claws in this recipe, but if yours are precooked (most are sold that way), you can skip this step and serve them chilled.
- 2/3 cup mayonnaise
- 1 1/2 teaspoon finely grated orange zest
- 2 1/2 tablespoons fresh orange juce
- 1 red Fresno chile or other mild to medium-hot chile seeded and finely chopped
- 18 medium stone crab claws (about 3 pounds)
In a small bowl, whisk together mayonnaise, orange zest and juice and chile. Cover and refrigerate for at least 1 hour and up to 3 days to let flavors blend.
Crack and remove outer shell from stone crab claws, leaving meat attached to movable pincer that is on one side of claw (your fish monger can do this for you). Place a steamer basket in a large pot over about 1 inch of boiling water. Place claws in the basket, cover the pot and steam just until heated through, 2 to 3 minutes. Transfer to a platter and serve with orange sauce.
Per serving: 270 calories (180 from fat), 20g total fat, 2.5g saturated fat, 90mg cholesterol, 540mg sodium, 1g carbohydrates (0g dietary fiber, 1g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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