I've been a few weeks into my science experiement of spending most of the worst winter months at my place on Marco Island Florida. The weather has been spectacular so far...sunny and high 70's low 80's F most days. It's been a banner year for stone crabs with plenty of crabs and lower prices. Marco has a fairly large stone crab fleet so we can get them freshly steamed right at the dock (they must be steamed before sale) I have a limited wine stock here but I'm having a friend bring me some wines from my cellar and the stone crabs are stumping me. ANy suggestions. We usually eat them cold with the traditional light Dijon mustard sauce. Chardonnay doesn't work well nor does NZ Sauvignon Blanc.
- posted
16 years ago