In 1980, at the Santa Fe Bar & Grill, we celebrated the great culinary region of Miami and the Florida Keys by serving stone crab claws with green goddess mayonnaise mixed with chopped hard-boiled eggs, dollops of caviar, and pink pomelo sections.
Today I would not be so over the top as to have pomelo and caviar together on the same plate, but would serve the claws as inspired by the best hot crab I have ever eaten, the mangrove crab at Casa Armas in Manila—cooked in butter, salt, and black pepper. Of course, this recipe is delicious without the pomelo also.
Heat the butter in a sauté pan over high heat until hot but not smoking. Add the crab claws, toss with the butter, and add the salt and pepper. Continue heating while tossing for 2 minutes. Add the garlic, turn down the heat to medium, and cook and continue tossing another 3 minutes, or until the claws are heated through.
Pour the claws onto a heated platter.
Mix the pomelo sections with the mint, hellfire sauce, and oil, and arrange on the plate around the crab.
© 2002 Jeremiah Tower. All rights reserved.