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 FLORIDA STONE CRAB CLAWS WITH MUSTARD SAUCE stone crab claws-cooked 1 1/2 Tablespoons Dry Mustard 1 cup Mayonnaise 2 teaspoons Worcestershire sauce teaspoon A-1 sauce 2 tablespoons each heavy cream and milk Salt to taste crack the claws by hitting the claws and the two knuckles in the center with a firm rap/Place the mustard in a mixing bowl/Add the mayonnaise and mix for about 1 minute/Add the Worcestershire, A-1 , cream, and a pinch of salt to taste/whisk until the mixture is well blended and creamy/Chill covered. COCONUT FRIED SHRIMP 2 pounds shrimp-peeled and cleaned 2 cups flour 1 ½ cups milk 1 ½ teaspoons baking powder 1 teaspoon curry ½ teaspoon salt 2 cups shredded coconut oil for deep frying Measure ½ cup of flour and set aside/Combine remaining 1 ½ cups flour, milk, baking powder, curry and salt, mix well/Place reserved flour and shredded coconut in separate pans/Dredge shrimp in flour, dip in batter, then roll in coconut/Deep fry in hot oil at 350 F , until coconut is golden brown/Drain on absorbent paper. CLAMS WITH LIME BUTTER 3 dozen littleneck clams ¼ cup chopped Florida cilantro 2 tsp.of garlic-chopped ½ cup white wine 1 tbl.of chopped jalapeno Rinse clams/In a large saute pan with lid bring remaining ingredients to a boil/Add clams and cover/Cook 5 to 7 minutes or until clams open. Serve with Lime Butter. Lime Butter ½ cup butter ¼ cup Florida lime juice Melt butter and add lime juice/Serve with Spicy Clams. |