Everglades City Stone Crab

1. 1

   In a large pot of boiling water, boil the stone crab claws for 8 minutes.

2. 2

   Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes.

3. 3

   Refrigerate with plenty of ice.

4. 4

   Crack the claws and serve.

5. 5

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

6. 6

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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