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.
Stone Crab match
Feb 07, 2008
10 Replies
I have always liked an off-dry Alsatian Gewurz, so to stand up to the spiciness of the mustard sauce and the cloying butter. There is also a lot to be said for a good Czech Pilsner or the like also.
Ok, so my first suggestions would have been Chardonnay and SB.:) I haven't had stone crab claws in many years, but my memories are of flavors not so different from blue crabs. So Chard (crisp Chablis) would be my first thought. But if that doesn't work for you, maybe a dry Alsace-style Riesling, as I find mustard and Riesling go well together? Off-dry might work too.
Albarino?
Exactly! Perfect opportunity for a great Luneau-Papin.
I'd try a (good) Vouvray, but that's the kind of guy I am...
I think the flavor is a bit subtle compared to blue crab and they have a salty, briny aspect to them and perhaps not as overtly sweet as blue crab. SB and Chard give them a metallic note for some reason.
That could be a winner! I'll try it tonight.
Alsatian Pinot Gris works nicely just had that in Florida with Stone Crab Claws.
It's funny that you posted this but I just had crabs last night with an Albert Mann Pinot Gris and it was quite good. Just enough fruit to bring out the flavor of the crab and not clash with the mustard sauce.
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