Wandering around the seafood section in Whole Foods the other day, I noticed something that I don't see there very often ... Stone Crab Claws! I love stone crab claws because they have a great meat to weight ratio. The only downside to them is that they require a little force to crack ... luckily a metal meat tenderizer will do the trick nicely. Now, I didn't want to make stone crab the entire dinner so I grabbed a couple of U10 scallops and shrimp as well.
I cooked my crustacean feast on the grill and then served it with baked potato chips and sautéed kale topped off with a poblano and queso fresco cream sauce.
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