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Stone Crabs
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How to eat them? Well, there are only two ways: hot, dipped in drawn butter (my preference) or cold, with spicy mustard sauce. You'll need a claw cracker to separate the crabmeat from the substantial shells. The truly proper also use a cocktail fork to dine on the sweet, lighter-than-lobster meat. No need to worry if you want to eschew the utensils; no one stands on ceremony here.
These delicious crustaceans are cooked on the crabbing boats, so you'll always see them in their bright orange shells. They pop up on dozens of area menus, as either appetizers or a main course, and for sale at local seafood markets such as The Timbers Fish Market on Sanibel. These fruits of the sea are available only during stone crab season, which runs from October 15 to May 15.
Mustard Sauce for Stone Crabs
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1 cup Guldens mustard
3/4 tbsp. dry mustard
3/4 tbsp. honey
3/4 tbsp. Worcestershire Sauce
Directions
1. Mix ingredients together.
2. Serve in ramekins to accompany chilled stone crabs.
3. Enjoy!
Recipe courtesy of The Timbers Fish Market on Sanibel.
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