Hot Bimini Stone Crab Claws

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

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.


  • 24 jumbo stone crab claws
  • cup clarified butter
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • ¼ cup chopped fresh garlic
  • 1 large pomelo, peeled, sections cut in half lengthwise
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon hellfire sauce, or use chili vinegar
  • 2 tablespoons almond oil (or peanut oil)


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.