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Chef2Chef Recipe Club - Volume 6 Issue 80 - April 23, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today's recipes are for Stone Crab Claws, one of nature's most tasty renewable resources. I say that because of the way they are harvested. You see Stone Crabs are caught primarily off the shores of Florida in weighted crates attached to a rope and a Styrofoam floatation device. These are coded by color to identify which fisherman it belongs to. TIP: DO NOT mess with these floatation devices! When they haul the heavy crates to the surface, they remove the largest claw with a quick twist and return the crabs to the ocean. The crabs can regenerate their claws up to five times! I used to live in the Everglades in a small Stone Crab fishing community years ago, and I enjoyed nothing more than to go down and buy the claws fresh out of the large vats they used to boil the claws. They must boil or steam the claws before they can be chilled or the meat will stick to the shell. The meat is very similar to the claw meat of a lobster in both taste and appearance. Stone Crab Claws became famous many years ago after a popular restaurant called Joe's Stone Crab Restaurant started serving them with their famous Mustard Sauce and a small wooden mallet to break them open. Now they are available fresh during season or frozen. Most of the advertisers in our Seafood Recipe Guide can provide you with this delicacy. http://recipes.chef2chef.net/recipe-seafood/ Have a great weekend! -------------------------------------------------- 121MerchantAccount.com 121merchantaccount.com offers restaurant owners merchant processing for as low as 1.64%. Not only do they save you money on processing, they can increase your business and productivity with low cost point of sale systems, gift card solutions, effective web design and internet marketing. Call toll free 800.628.5764 or Click this link: http://html.chef2chef.net/goto.php?id=412 -------------------------------------------------- Creamy Mustard Sauce for Stone Crab Claws Ingredients: 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 Preparation: Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need a brand new Chef Knife? Chef Revival is giving away five 7 inch Santoku-Granton Knives on April 30th to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Stone Crab Newburg Ingredients: 1 lb. Stone Crab claw meat 1/4 cup melted butter 1/2 tsp salt 1 tsp paprika Pinch of hot red (cayenne) pepper 2 cups light cream 2 egg yolks, beaten 2 tbsp dry sherry 2 tbsp flour 1/2 pound wide noodles, cooked Preparation: In a large skillet, slowly melt butter. Add salt, paprika, hot pepper and flour. Add cream gradually and simmer, stirring constantly, until smooth and thickened slightly. Stir a little of the cream sauce into egg yokes. Add egg yokes to remaining sauce, stirring constantly. Add Stone Crab meat. Simmer until heated. Stir in sherry. Serve immediately over cooked noodles. -------------------------------------------------- Request FREE information and kick-start your NEW career in 2004! Our TOP Rated Culinary Institutes will provide you with the hands-on experience you need for an exciting and rewarding career in the rapidly growing culinary field. Click here http://html.chef2chef.net/goto.php?id=348 and ask for information today from a culinary school near you. You will be glad you did in 2005! -------------------------------------------------- Stone Crab Cakes with Sauce Remoulade Baton Rouge Makes 16 Ingredients: 1/2cup onion, finely chopped 1/2cup celery, finely chopped 6 tbsp. sweet butter 1 pound of Stone Crab claw meat, picked over 1/3 cup of Panko or plain bread crumbs 1/2 cup mayonnaise 1/2 tsp. Old Bay Seasoning 1/2 tsp. Worcestershire Sauce A little Tabasco 1 tbsp. chives, chopped 1 tbsp. parsley chopped. Panko and Lemon wedges. Preparation: Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat. Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour. Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat. Serve with Sauce Remoulade ( Recipe Below) and lemon wedges. Sauce Remoulade Baton Rouge A non-traditional version that makes a little more than a cup Ingredients: 1 cup mayonnaise 1 tsp. Dijon 1 tsp. dry mustard 1 tbsp. prepared horseradish 1 tbsp. tomato paste 2 tbsp. lemon juice 1 tsp. paprika Pinch of cayenne Salt and Pepper 1 tbsp. chives, chopped small 1 tbsp. red bell pepper, minced Procedure: Combine all ingredients in a bowl large enough to hold them and blend. Chill until service, in a glass jar in the refrigerator. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |