Stone Crab Claws Miami

Preparation:  20 min. Cooking: 5 min. Total: 25 min.
Recipe photo
  • 3 Lb Florida stone crab claws
  • 4 Tbsp olive oil
  • 4 Tbsp extra dry vermouth
  • 2 Tbsp Florida lemon juice
  • 1 tsp salt
  • 1/2 tsp white pepper
Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer. Heat olive oil in a skillet over medium heat. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spooning vermouth sauce over claws. Serve claws hot or cold as an entr'ee or cut portion in half as an appetizer.
Calories
490 Cal
Fat
20 g
Carbs
2.6 g
Protein
69 g
Fiber
0.1 g
Sugar
0.4 g
Cholesterol
340 mg
Sodium
1500 mg


Nutrients

Fiber     0.1 g
Fat     20 g
Sugar     0.4 g
Carbs     2.6 g
Protein     69 g
Calories     490 Cal

Fats

Fat, Poly     3.8 g
Fat, Mono     11 g
Fat, Sat     2.7 g
Fat, Trans     0 g
Fat, Percent     36 %

Vitamins

Vitamin, K     8.6 mcg     7.2 %
Vitamin, A     25 IU     0.9 %
Vitamin, B12     25 mcg     1000 %
Niacin     11 mg     70 %
Riboflavin     0.2 mg     13 %
Vitamin, C     15 mg     16 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     39 %
Vitamin, E     8.2 mg     55 %
Panto, Acid     1.5 mg     30 %
Choline     280 mg     50 %
Thiamin     0.4 mg     29 %

Minerals

Calcium     360 mcg     36 %
Phosphorus     700 mg     100 %
Magnesium     110 mg     27 %
Copper     2.2 mcg     250 %
Fluoride     0 mcg     0.8 %
Zinc     14 mg     130 %
Cholesterol     340 mg     4.8 %
Sodium     1500 mg     100 %
Selenium     140 mcg     250 %
Manganese     0.7 mg     9.7 %
Potassium     1100 mg     24 %
Iron     3.3 mg     41 %