Thursday, March 11, 2021

Stone Crab Recipes


*This is a sponsored post which I will be compensated for*

 Stone Crabs are typically found in Florida and if you no longer live there and missing them or if you want to try them for the very first time you can get crabs delivery right to your door! There are so many ways to eat stone crabs from dipping in mustard, butter/garlic sauce, and plain but you can also make a chowder or serve on tomatoes. How will you make stone crabs?

Stone Crab Chowder Recipe

2 cups picked stone crab meat (we used about 3½ pounds of medium stone crabs) 1 cup bacon, small diced

2 cups onions, small diced

1 cup celery, small diced

5 tablespoons butter

1/3 cup flour

2 cups clam broth

4 cups chicken stock

4 cups Yukon gold potatoes, peeled, diced into 1/3-inch pieces

2 bay leafs

2 tablespoons fresh dill, chopped fine

2 tablespoons chives, sliced thin

1 teaspoon fresh thyme, chopped fine

2 cups heavy cream warmed through with stone crab shells, strained

¼ cup Italian parsley, chopped fine

Kosher salt

Freshly ground black pepper

Cook the bacon in a large pot until golden. Remove the bacon and drain on paper towels. Remove all but 1 tablespoon of the bacon fat. If you need a little more fat, add a drizzle of olive oil and the butter. Add the onion and celery and cook until soft, 3-4 minutes. Add the flour, stirring for about 2 minutes. Add the clam broth, chicken stock, potatoes, bay leaves. Season with salt and pepper. Cook for 20-30 minutes, until the potatoes are tender. Stir in the herbs, crabmeat and heavy cream. Taste for seasoning before serving.


Stone Crab Roasted Tomatoes

Four 1-inch slices of beefsteak tomato (feel free to make them even chunkier)

½ cup of creamed spinach that’s made with:

3 tbsp of salted butter

1 tbsp of minced garlic

1 tbsp of all-purpose flour

¾ cup half-and-half

2 10 oz boxes of frozen chopped spinach (thaw first)

½ tsp salt

½ tsp ground nutmeg (the secret sauce)

¼ tsp ground black pepper

2 tbsp of melted butter

2 tbsp of seasoned breadcrumbs

Sliced American cheese (try to find the real, non-processed stuff) – Aged Gouda or Gruyere work as substitutes


Let’s make the creamed spinach first. Thaw the frozen spinach and squeeze the water out of it. Set aside.

Melt 3 tbsp of salted butter in a saucepan. Sauté the minced garlic on medium heat for a minute. Add the flour and heat for another minute. Whisk the half-in-half over the mixture.

Add the spinach to your saucepan, adding the ground nutmeg, black pepper, and salt. Simmer on medium/low heat for about 20 minutes.

While the spinach is simmering, slice your beefsteak tomatoes into slices. 1 inch, 2 inches.

Arrange them on a baking sheet and add a little salt.

Now that your spinach is done, combine it with some melted butter and breadcrumbs in a bowl.

Spread the creamed spinach on top of each tomato (about 2 tablespoons each)

Slice your American cheese and pile an equal amount on top of the spinach for each tomato. My cheese already came sliced – I just used one per tomato.

Set your oven to broil, and stick the tomatoes in there for about 2 to 3 minutes. Keep an eye on it and take them out as soon as the cheese melts and browns.

This dish benefits greatly from being served and eaten right away.

These are both excellent recipes and I am so looking forward to making them and trying out stone crab myself and get crabs delivery to my door which is so easy!

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