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Ingredients

• For the Crab:
• 16 large Stone crab Claws (Approx 3lbs)
• ¼ cup olive oil
• ¼ cup extra-dry vermouth
• 2 Tbls lemon juice
• 1 Tsp salt
• ½ Tsp white pepper
• **************************
• Creamy Tomato Reduction Sauce
• 1 15oz can good quality whole tomatoes, drained (save the juice for thining later if necessary)
• 1 ripe red Chile, roasted, peeled, seeded
• 2 pinches Old Bay Seasoning
• 1 clove garlic, crushed
• 1 whole shallot (two halves), finely chopped
• 1 Tbls chopped fresh basil
• ¼ Tsp brown mustard seeds
• ¼ cup Cream
• **************************
• polenta Soufflé
• 1 ½ cups corn Meal
• 4 cups vegetable stock
• ½ Tsp salt
• ¼ Cup Half & Half or whole milk
• 6 egg whites
• 2 oz goat cheese
• ½ cup Shredded Fontina cheese
• ½ cup Grated Parmesan
• ½ cup cottage cheese
• 1 Tbls cornstarch
• 1/2 Tsp powdered garlic
• 1 cup grape tomatoes, quartered lenthwise
• 3 medium poblano chiles, roasted peeled, seeded and sliced into rings
• 1 Tbls chopped fresh basil
• ************************
• Garnish:
• goat cheese (4 Slices)
• 2 Tbls fresh basil, julienned

Description

When In Season, Florida Stone Crab Claws Are A Delicacy That Supersedes Lobster For Many People. I First Had A Dish Similar To This At A Restaurant In Key West. They Included Hot Drawn Butter As An Option For Dipping. For My Taste, A Swipe Of The Claw

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