Joe's Stone Crab Mustard Sauce Recipe - Joe's Stone Crab Recipes (2024)

FAQs

How much does a waiter at Joe's stone crab make? ›

In a large pot of boiling water, boil the stone crab claws for 8 minutes. 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. Refrigerate with plenty of ice. Crack the claws and serve.

Stone crab is one of Florida's top commercial seafood products in terms of dockside value. Stone crab claws are cooked in boiling water immediately after harvest, on the boat or at dockside, to prevent the meat from sticking to the inside of the shell. Claws are sold fresh-cooked or frozen.

We typically recommend a pound and a half per person if stone crabs will be the main dish on the menu or for the gathering.. if you would like them as an appetizer, we would suggest about a 1/2 lb per person, but fair warning those who like stone crabs can easily enjoy 2 lbs just on their own.

How many stone crab claws per person can vary. Generally, one claw per person is a good rule. If you order them for a party, you may want to order 2 or 3 pounds per person; if you're having an appetizer, count 2/3 of a pound of claws per person.

Jumbo stone crabs claws are the most popular type, and they're perfect for serving as impressive entrees. You can expect to receive about three claws per pound when you purchase jumbo stone crabs. Three jumbo stone crab claws feed the average person, so you can expect to order a pound per person.

Pigs feet are a popular stone crab bait for their staying power. But when the water cools down, fishermen will switch to cut bait consisting of oily fish like mullet or ladyfish and the heads of groupers or sharks.

You can often tell if the crabs are fresh or frozen by examining the claw's sheen. If it is shiny, then it is likely a fresh Florida stone crab. Another key indicator is the texture of the meat. A fresh-cooked stone crab claw is tender and juicy but not slimy to the touch.

An average individual can eat about 1 pound. However, if you have a crab lover at the dinner table, they might easily be able to put away at least 2 lbs-3 lbs. It's a fact and this is something you need to keep in mind when you're serving stone crabs.

Labor-Intensive Harvesting

Catching stone crabs is a labor-intensive process. Harvesting the crabs requires skilled fishermen to set and retrieve traps, then carefully remove the claws without harming the crab. This process is time-consuming, and the cost of labor is factored into the final price of the crab claws.

What do you eat with stone crab? ›

Dipping Delights

While homemade mustard sauce is a classic choice, don't hesitate to explore other dipping options. Consider pairing your stone crab claws with melted butter, horseradish, Worcestershire sauce, or a zesty lemon juice-based dip. These accompaniments can elevate the flavors and add variety to your meal.

What is the dress code? While we do not have an official dress code, most of our guests feel most comfortable in upscale casual clothing, as our servers wear tuxedos. Jackets and/ or ties are not required. We are more interested in your comfort and enjoyment.

How many stone crab claws per order? The large are five claws per order, the select six claws per order and the medium seven per order. Jumbo, when available, are 4 per order. You multiply the number of claws by the number of orders you have to get the total number of claws you will receive.

That's why at Joe's Stone Crab we only serve the real thing. Florida stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida.

Joe's Stone Crab is a Miami hotspot in South Beach known for its bluestone crab claws. In operation for 100 years, Barbra Streisand, Bill Murray, and The Rolling Stones have dined there.

Guidelines: Smart Casual Attire: We encourage guests to wear smart casual attire, such as collared shirts, dress pants, khakis, and similar attire.

The man behind Joe's Stone Crab is actually a Stephen. Stephen Sawitz is the great-grandson of Joe Weiss, who founded the Miami Beach restaurant in 1913 and his family has steered it into icon status. How do you keep a family restaurant going through four generations until it reaches the level of legend?