Billy’s Stone Crab Restaurant starts serving lunch 12 noon to 5PM, seven days a week. Serving fresh local fish and seafood from the Florida waters. Some of our items are Wild Key West Pink Shrimp, Indian River Clams and Appalachicola Oysters.
Showing posts with label stone crabs. Show all posts
Showing posts with label stone crabs. Show all posts
Tuesday, April 19, 2011
Lunch Menu
Billy’s Stone Crab Restaurant starts serving lunch 12 noon to 5PM, seven days a week. Serving fresh local fish and seafood from the Florida waters. Some of our items are Wild Key West Pink Shrimp, Indian River Clams and Appalachicola Oysters.
Saturday, March 19, 2011
Wednesday, September 8, 2010
Billy´s Stone Crab Claws fresh secret
Billy´s Stone Crab Claws are known for its freshness and quality.
The secret is timing, right out of the sea. Once crabs are declawed and returned immediately to the ocean, claws are boiled on the spot to ensure their freshness, and placed immediately in cold, iced water.
Billy´s encourages you to undergo the “perfect stone crab challenge” and impress your friends and family serving the stone crab claws as a seasoned chef. Here are the key tips:
- Keep the claws refrigerated until ready to eat. When ready crack and serve directly.
- For cracking the claws, place them inside a zip-lock bag on a firm surface, (black tips down) so you get to seem them crack and avoid splattering, hence a lot of extra clean up work.
- Hit the claw and the 2 knuckles in the center with a FIRM tap. This will give an evenly distributed break to the claw and knuckles. The rap should be a firm quick hit. Do not hit too hard as this will shatter the shell, forcing it into the meat. You will soon be able to tell the exact amount of pressure needed to give you the proper break.
- Take the claws IMMEDIATELY out of the zip-lock bag and place them in the refrigerator.
- DO NOT allow them to sit in water or store them covered.
- Serve them with mustard sauce or lightly salted butter and lemons.
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