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Stone Crab Claws and Pasta – Episode 14

By Patrick

Needed to come up with a quick dinner as I was running late so I spotted these great Stone Crab Claws or Rock Crab Claws- Just saw them and said give me a few pounds- So basically this is a great olive oil-butter based sauce for the pasta- In the video I do not show cooking the crab claws but all I did was throw them in the pasta water after the pasta came out- Sorry this is all shot hand held so it looks like I am cooking on the Titanic- you know after the incident.

The wine I opened was a great surprise- 2007 Hess Monterey Chardonnay. What a great wine and for $9 only- I am not a huge Chard fan but this knocked my socks off as such an easy drinking white wine that was not only good chilled but also good as it came to room temp. A great call by Gary Vaynerchuk on this one- normally I do not enjoy his white wine selections as he usually favors some complex or odd flavors but this one nailed it.

  • AnthonyS

    When can I move in?

  • TimF

    Isn’t getting the meat out of those claws a royal PITA?

  • admin

    The stone crab claws crack fairly easy since they are so dense and out of the 8 we had the meat only got stuck to the cartilidge on one-The rest it came off no problem- I could see where if you got a few that stuck it would take some of the fun out of it

  • Kevin

    Hey hey,

    Looks good but if I could suggest something? You might want to consider adding some olive oil to your butter (this will raise the smoking/burning point).

  • admin

    I did forget to mention that when I was filming but I wrote it in an overlay on the video that there was 1/4 cup olive oil in the pan also- I did not even think about the smoking point which is great too note- I did just for flavor- You are right butter will smoke and burn quickly- Thanks that is great advice.