Stone crab recipe

Woodburn · Post by **Woodburn** » October 16th, 2006, 5:51 pm

Crack open and eat

Part of the first harvest brought into St Marks yesterday

Post by **birddog** » October 16th, 2006, 6:02 pm

You're killing me.

Post by **Reel Fun** » October 16th, 2006, 6:04 pm

Absolutely PERFECT....

Woodburn · Post by **Woodburn** » October 16th, 2006, 6:48 pm

Mustard Sauce

I usually do honey mustard but looked online and tried something different:

Mayo (Helmen's) - 4 tablespoons
Dijon Mustard (Publix) - 3 tablespoons
Sour Cream (Breakstones) - 3 tablespoons
Honey (orange blossom) - 2 tablepoons
Worcestercher (Lea and Pearons) - 1 teaspoon
a few dashes of salt to taste
a few dashes of chopped parsley

Chill covered

Post by **Flats Rascal** » October 18th, 2006, 9:09 am

Oh, man.

Post by **tin can** » October 18th, 2006, 9:14 am

That looks great. I love me some stone crab claws.

Do you trap the Carona's in the same trap as the crabs?