Stone Crab Claw Chowder Recipes

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
• Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

Steps:

• Take a large pot and over medium heat sweat the onions, carrots and celery for approximately 5 minutes, until the onion is transparent. Season with salt and pepper to taste. Add the potatoes, clam juice and water to cover the vegies. Bring to a boil, reduce heat to simmer until potatoes are cooked. Raise the temperature to medium to start the stew boiling. Add the scallops, and cook until just done. Turn off the heat. Add the shrimp and crab claws, cover and let steam for three or four minutes. The shrimp should cook without becoming tough. Stir in the coconut milk over a low heat. Check the seasoning and adjust. Just before serving, stir in the diced jalapeno and the juice of the lime. Garnish bowls with cilantro. Serve with slices of French Bread.

Steps:

• In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Steps:

• In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
• In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
• To Serve
• Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.