Hot Bimini Stone Crab Claws

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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 Ar