STONE CRAB CLAWS MIAMI

2 1/2 pounds Florida stone crab claws*
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup extra-dry vermouth
2 tablespoons Florida lemon juice
Florida parsley sprigs

Crack stone crab claws; remove outer shell, leaving meat attached to one side of the claw.

Preheat a skillet over medium heat (320 degrees F); add oil, salt, pepper and stone crab claws. Cook, stirring frequently, for 3 to 4 minutes or until crab claws are heated through.

Turn heat to high (420 degrees F). Add vermouth and lemon juice. Cook one additional minute, stirring constantly.

Serve claws hot or cold as an appetizer or entree. Garnish with parsley sprigs, if desired.

*Seafood alternative: shrimp or scallops

Makes 8 appetizers or 6 entrees
Source: Florida Department of Agriculture