Everglades City Stone Crab

Total Time:
21 min
Prep:
5 min
Inactive:
8 min
Cook:
8 min

Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.

Crack the claws and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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