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Stone Crab
Time!
I’ve been going to Grand
Isle to fish and crab now for
over 25 years. Close to 20
years ago I was crabbing along
the rock jetties on the North-
west side of the island. Much
to my surprise, we started
catching stone crabs. I had
eaten them in Florida but never
had seen them here. You break
off the largest claw and let the
crab go. The meat inside the
claw is as good as lobster, for
sure.
The claws are very easy to
cook but you’ll need a small
hammer to crack them open.
Do not add any seasoning to
the boiling water, as the meat
is great alone. Drawn butter or
the dipping sauce work just
great.
One image shows the claw
Shrimp season is in full swing
and they are large and plentiful! I’m fishing in Grand Isle
and staying at Bridgeside Marina, which means I’ve got access to shrimp right off the
boat.
My Mom taught this recipe
to me and I’ve been using it for
45 years! Easy and tastes
great. Figure on ½ to ¾ pound
per person.
Method:
1 pound fresh claws per person. Drop claws into boiling
water for 8 to 9 minutes. Remove to ice bath for another 89 minutes. Remove. Drain and
eat. Yum!
October 2016 www.marshandbayou.com
Dipping Sauce Ingredients:
1
2
2
1
2
1
1
cup mayo
tablespoons Dijon mustard
tablespoons Creole mustard
tablespoon Worcestershire sauce
teaspoons fresh lemon juice
teaspoon garlic powder
teaspoon hot sauce (like Crystal)
Salt and pepper, to taste
Whisk all ingredients and serve with claws.