As fate would have it, my lobster man buddy, Gary, always stops by my house with great seafood when I’m out of town. Amazingly, this last time, we connected, and I reaped the benefits!
Here in Rhode Island, stone crabs “get in the way” of trapping lobsters, and though fresh lobster meat is the ultimate treat, stone crab claws are nothing to complain about! Rhode Island stone crab claws are smaller than their Florida counterparts, but the taste is just as amazing, and the price is far better than the ridiculous money you pay for them in South Beach!
In a large pot, I combine a half cup of water with a half cup of white vinegar. I bring it to a boil, and drop the live crabs in, covering the pot with the lid. I let the crabs steam for about five minutes, then remove them and place them on a plate to cool just enough so that I can remove the claws and legs. I throw the rest of the crabs away, though I know my crab-loving friends would scream that there’s a lot more meat to be found if I just spent half a day looking for it with tweezers.
I place the claws and legs in a stainless steel bowl, cover them with ice, and place them in the fridge to get cold. Then it’s time to make the dipping sauce, a remoulade, which for me, has to include Old Bay seasoning.
1 cup mayonnaise
1/4 cup mustard (I use Gulden’s)
2 tablespoons dill relish
2 teaspoons Old Bay seasoning
1/2 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 teaspoon granulated garlic
1/4 teaspoon white pepper
Combine all the ingredients in a bowl and refrigerate until ready to serve.
