Everglades City Stone Crab

• 8 (12-ounce) stone crab claws

1. In a large pot of boiling water, boil the stone crab claws for 8 minutes.
2. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes.
3. Refrigerate with plenty of ice.
4. Crack the claws and serve.
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
6. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

crab claws

Taken from www.foodnetwork.com/recipes/everglades-city-stone-crab-recipe.html (may not work)