Bite with Belkys: Stone Crabs With Creamy Mustard Sauce and Grilled Tomatoes From Joe's Stone Crabs

The Chef: Andre Bienvenu of Joe's Stone Crabs on South Beach.

The Dish: The restaurant's signature stone crabs served with creamy mustard sauce and grilled tomatoes.

Creamy Mustard Sauce

• 1 tablespoon Coleman's dry mustard, or more to taste, plus ½ teaspoon.
• 1 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon A-1 sauce
• 2 tablespoons heavy cream and milk
• Salt to taste

-Place the mustard in a mixing bowl or the bowl of an electric mixer. 
-Add the mayonnaise and beat it for 1 minute. 
-Add the Worcestershire, A-1 cream and a pinch of salt, and beat until the mixture is well blended and creamy. 
-For a more mustardy bite, whisk in about ½ teaspoon more dry mustard until well blended. 
-Chill the sauce, covered, until serving.

Grilled Stuffed Tomatoes

• 3 very large, beefsteak tomatoes
• 1 cup Creamed spinach
• 1 ½ cups seasoned bread crumbs
• 6 tablespoons melted unsalted butter
• 1 cup grated American or Cheddar cheese
• Salt and pepper

Grilled Stuffed Tomatoes Preparation:

-Preheat the broiler, with a rack 5 or 6 inches from the heat source. 
-Cut each tomato into 4 slices, discarding the cores, and arrange the slices on a baking sheet. 
-In a mixing bowl, stir together the spinach, breadcrumbs, melted butter, and salt and pepper, the mixture will be quite thick. 
-With a tablespoon, mound some of the spinach mixture over each tomato slice, nearly covering it. 
-Top generously with grated cheese, gently pressing it on. 
-Broil until the cheese is bubbly and beginning to turn lightly golden about 5 minutes (watch carefully to prevent burning) 
-With a spatula, transfer the tomatoes to a platter and serve hot.

Creamed Spinach

• 2 10-ounce frozen chopped spinach, chopped.
• 1 ½ light cream (or 3/4 cup each heavy cream and milk)
• 1 teaspoon salt
• ¼ teaspoon nutmeg, or to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Creamed Spinach Preparation:

-Gently squeeze the spinach, discarding excess water. 
-Place it in a non-aluminum saucepan and cook over low heat, stirring constantly, for 5 minutes until beginning to become tender, but still bright green. 
-Add the cream, salt, and nutmeg and simmer for 5 minutes, until the cream has bubbled and reduced slightly. 
-Melt the butter in a small skillet; add the flour and cook over low heat, stirring for 3 or 4 minutes, until opaque. 
-Stir this roux into the spinach mixture. 
-Simmer for 4 or 5 minutes, until creamy and smooth but still bright green. 
-Correct the seasonings and serve hot.

-Before cracking place the claw on a cutting board over a cutting board or other hard surface. 
-Place a plastic bag over the claw (this will keep from splattering crab juice)
-Take a mallet or hammer and lightly crack the claw. 
-Peel the shells from the claw and then separate the two knuckles from the main pincher. (please note that there is a hard center membrane inside the meat, so when biting into the meat be careful)
-Treat the claw as if you were eating an artichoke, pulling the meat off the center.
-To enhance the sweet flavor, squeeze lemon or lime juice over the meat, or dip into melted butter.
-Just remember to crack only as many as you can eat at one time. Once cracked, the claws will not hold well for a long period of time.

FOR MORE INFORMATION:

Contact: bnerey@wsvn.com

Joe's Stone Crabs 
11 Washington Avenue
Miami Beach, FL 33139
305-673-0365
www.joesstonecrab.com