Florida stone crab is a delicacy of the southern United States and Canada, where it is widely regarded as the best locally caught seafood. From the mouth-watering taste to the delightful aroma, this dish will bring your guests back for more. This bisque is a rich and savory dish that will please any seafood lover. There are great ways to prepare this dish, such as steaming or baking.
Stone Crab Chowder Recipe
For quite a while, chefs and crab lovers searched for the perfect stone crab soup recipe. While steaming and boiling produce good results, baking is the best for these seemingly difficult dishes. The bisque came out with a creamy consistency, with an excellent flavor that overshadows the seafood flavor. This classic dish is found at many restaurants throughout Florida's west coast; from St Pete to Clearwater, all of them are blessed with these succulent crabs, which can now be purchased in many grocery stores throughout our area.
- 1-pound fresh stone crab claws
- 2 tablespoons salted butter (melted)
- 1/4 teaspoon black pepper (freshly ground)
- 1 teaspoon Madeira wine
- 1 tablespoon heavy cream (whipping cream will do as well)
- 2 tablespoons flour (cake flour is best) 2 cups water
- 1/4 cup heavy cream (whipping cream will do as well)
- 1/4 teaspoon salt (or to taste)
Crab chowder is an American-style stone crab soup recipe prepared in a creamy broth with cubed or chopped crab meat. The dish is garnished with diced red bell pepper and green onions and served steam-hot in a cast iron bowl. The word is done piping hot in a cast iron bowl and garnished with diced bell pepper and green onions.
Preheat the oven to 350 degrees and smear the baking dish with butter or cooking oil. Add the crab claws, melted butter, pepper, wine and cream. Mix them until they are well-coated. Cover with foil and bake in preheated oven for 15 minutes.
Create a roux by heating butter and flour in the bottom of the pan. Cook for a few minutes, stirring constantly. Add milk and chicken broth and bring to a boil. Stir until thickened, about 5 minutes. Add stone crab claws, onion and scallion; continue stirring for 3 more minutes. Add salt and pepper to taste. Cook for another 5 minutes until flavors have melded together. Serve hot with rice or toast points if desired.
Stone Crab Soup Recipe
The stone crab soup recipe relies on using real stone crab meat, not imitation crab. Bisque or soup are the perfect choices for this dish because they have a creamy texture without feeling heavy. Using a good amount of butter in the stone crab soup recipe adds to that silky texture and allows your palate to enjoy each spoonful. Ensure you taste the soup before adding salt, pepper, and other aromatic spices to match your taste.
- 1 cup medium-sized diced white onion
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- Pinch of crushed red pepper flakes, or to taste
- 1-pound whole stone crab claws with meat attached, cut into 2-inch pieces
- 4 cups water
- 4 whole bay leaves
- 3 Tablespoons unsalted butter
- 3 cups whole milk (14 ounces)
- 1 pound cream cheese, cubed (about 3 cups)
- 1 cup heavy cream (8 ounces) 4.5 ounces dry sherry (or white wine)
- 1 pinch paprika or smoked Spanish paprika Several drops of Tabasco sauce or ketchup to taste
- 3 green onions, sliced on the bias
Coat a large pot with cooking spray for this stone crab soup recipe. Add the onions and sauté them on medium-low heat for about 5 minutes until they have softened. Add 1/2 cup water and cover the pot. Cook for another 5 minutes until the water has evaporated. Add the canola oil and stir in the onions. Season with salt, pepper, garlic powder and crushed red pepper flakes. Add the water, bay leaves and stone crab claws to the pot. Please bring them to a boil for about five minutes until the crab claws are heated through.
Remove from heat and allow the bisque to cool for about 20 minutes. Take out the bay leaves before serving. Use a food processor and blend it until smooth. Keep warm over low heat (do not boil).
Add the butter to a saucepan on medium heat and stir in the milk, cream cheese and heavy cream. Cook until the mixture is blended, and then add the sherry.
Let it simmer for another 2 minutes before you stir in 3/4 cup of the bisque. Stir in paprika and Tabasco; taste and adjust seasoning, if needed. Ladle into 4 (1-cup) serving bowls and garnish with green onions.
This creamy Florida stone crab bisque is a rich, buttery soup recipe that your guests cannot get enough of. It's simple and easy to make, making it ideal for a special occasion. For those who prefer lighter food, you can use half and half instead of cream. Cooking with real stone crab meat makes it taste fresher since its flavor is more potent.
Stone Crab Bisque Recipe
Stone crab bisque is a wonderful soup recipe that uses stone crab, crab meat and other ingredients to make a delicious meal. The dish features fresh stone crabs caught in Florida's coastal waters between October and May. It is usually served at supper parties or as part of the state's New Year's Day festivities.
- 4 cups stone crab claws (removed from shell)
- 1 teaspoon salt
- Pinch of cayenne pepper
- 2 (8-ounce) packages of cream cheese divided
- 1/4 cup chopped green onions 2 tablespoons chopped fresh parsley
- 1/2 cup dry sherry
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper, to taste.
- 1 cup half-and-half or light cream
- Green onions, thinly sliced, for garnish.
- Capers (optional)
- Crab crackers or toast triangles (optional)
- Stone crab claws are used in this recipe simply because they are a delicacy due to their size. Claws usually measure between 2 and 8 ounces.
- Sliced crackers or toasted slices of French bread for serving (optional)
Prepare a bouquet garni by wrapping the parsley, thyme and bay leaves in a small square of cheesecloth and tying it with kitchen string. Set aside. Sprinkle the flour over the crab claws and toss to coat them.
Combine the crab claws, salt and cayenne pepper in a large saucepan. Cook over medium-low heat, occasionally stirring until the claws are soft enough to break apart. Stir in 1/4 cup of the cream cheese and green onions. Let it cook for 15 minutes to let the mixture thicken and heat.
Warm 1 tablespoon olive oil in a skillet and add the crab claws. Remove from heat and serve at room temperature (about 20 minutes). Heat the last tablespoon of olive oil in a frying pan over medium heat. Add the garlic and cook, constantly stirring, until golden brown.
Stir in the bouquet garni and sauté for 10 seconds. Add the milk and crab claws; cover and bring to a boil. Simmer at a low temperature until the soup is thick enough to coat a spoon. Remove from heat. Add the parsley, cayenne pepper and remaining 4 ounces of cream cheese. Sprinkle crackers or bread on top before serving. This dish is best when served warm or at room temperature and can be stored in a refrigerator sealed for up to four days.
The main ingredient of this stone crab bisque recipe is stone crab claws. The stone crab claw is the claw of a male stone crab. It contains more meat than the other type of claw and is often available in places such as Captain Stone Crab.
Health Benefits of Crab Dishes
Crabs are a nutritious food, and they have some unique food benefits, as well. The stone crab claws contain vitamin B2 (riboflavin), which is important for good health. It has a lot of protein, which is important for building muscle mass and repairing cells after heavy exercise. It also has essential amino acids that your body needs for good physical health.
The high calcium in the stone crab soup recipe helps build bones and teeth, promote healthy teeth, and supports healthy muscles. It is also a rich source of selenium, which is needed for good health. Selenium helps maintain a healthy immune system and fight free radicals in the body. It also helps detoxify the body so that you can ward off diseases related to aging.
Classic stone crab recipes are delicious, healthy and will provide great taste. Crab season comes and goes with the tide of the moon, which is why it is traditional to eat crabs during the full moon in February since crabs are most abundant during this time. The timing for stone crab season lasts from early December through mid-March. Enjoy the health benefits of stone crab recipes along with the great taste!