STONE CRAB FETTUCCINE

One of the most beloved dishes at all our restaurants was our beer-braised mussels. Guests could never bring themself leave behind that rich, flavorful broth. I’d often stop by their table and say, “Don’t waste the broth! Take it home, and tomorrow, grab a pound of shrimp, scallops, or stone crabs. Boil your favorite pasta, toss it all together, and add a little extra tomato and peppers.”

Now that stone crab season is in full swing here in South Florida, it’s the perfect time to try it that way. They might be a splurge, but trust me—they’re worth every bite, especially served with our famous Ortanique ‘crack bread.’

SERVES FOUR

INGREDIENTS:

• 12 oz La Tropical OG lager

• 12 large stone crab claws

• 1/2 cup shallots, sliced thin, then cut in half

• 6 cloves garlic, smash and mince

• 3 tbsp fresh thyme, picked

• 1 cup Roma tomato, diced

• 1 qt clam juice

• 1/2 oz (4 tbsp) salted butter

• 1 cup scallion, sliced

• 1 cup mixed red and yellow bell peppers, diced small

• 1 scotch bonnet pepper (optional), discard seeds and mince

• Kosher salt to taste

PROCEDURE:

• Remove the knuckle meat from the shells and set aside

• Carefully crack the claw shell exposing the meat, discard shell pieces

• Keep the claw intact on claw for garnish and set aside

• Heat a sauté pan, add 1/2 the salted butter, shallots, garlic and sauté for 3 minutes

• Then add tomato, thyme, scotch bonnet (optional) and Kosher salt to taste

• Sauté for 3 minutes

• Then add the beer and simmer for 5 minutes

• Now add the peppers, clam stock, remaining butter and scallions

• Simmer for 5 minutes

• Taste for seasoning

• Add knuckle meat and the intact claws into the broth

• Once crab meat is heated, remove the large claws and toss broth with cooked fettuccine, or desired pasta

• Divide the claws evenly and garnish on top of each plated portion

• Should be flavorful, not overly spicy if you use the scotch bonnet pepper