• 2 1/2 Florida Stone Crab Claws
• 1/4 cup olive oil
• 1 teaspoon salt 1 teaspoon fresh minced garlic
• 1/2 teaspoon white pepper
• 1/4 cup white wine
• 2 Tablespoons fresh lemon juice

Crack claws and remove outer shell leaving meat attached to one side of the claw. On medium-high heat in a large skillet, combine oil, salt, pepper and stone crab claws. Cook 3-4 minutes or until claws are heated through stirring frequently. Add white wine and lemon juice. Raise the temperature to high and cook 1 minute longer, stirring constantly. Drain. Serve hot or cold as an appetizer or entrée.
Makes 6 Servings