Hi which type of wine should I choose with Stone Crabs?

I understand that Stone Crabs are not available everywhere, but here in Florida, USA they are in season from Oct.15 - May15.

I would love any feedback.

Which wine complements Stone Crabs?

Which wines would you never drink with this dish?

[David M. Bueker]

Welcome!

A lot of it depends on how they will be preapred. If the preparation is relatively simple I would opt for a crisp, minerally white (e.g. Muscadet, Chablis, dry Riesling).

Well I referring to way the are done in Florida, USA

I have only heard of one way of preparing them and serving them. And that comes from the way they where found in Miami Beach Florida.

http://www.joesstonecrab.com/history/discovery.html

Perhaps around the world they are prepared differently.

The method I've heard of is after catching them a live the claws are boiled the chilled immediately, ready to be served. With perhaps lemon/lime juice or butter and mustard sauce.

I'm not too clear on the preparation method you had in mind.

Again thanx.

[David M. Bueker]

I'm not a Stone Crab guy (don't go to Florida of my own free will - too hot and humid), so I had not idea.

Your notes on the preparation would send me straight for the Muscadet and/or Chablis as I mentioned before.

I'm not a Stone Crab guy (don't go to Florida of my own free will - too hot and humid), so I had not idea.

Your notes on the preparation would send me straight for the Muscadet and/or Chablis as I mentioned before.

I'll second David's recommendation, but also add a crisp Sauvignon Blanc to the list. Stone Crab isn't as strongly flavored as Blue (Claw) Crab and can take the more aromatic character of the SB.

Mark Lipton

Also agree with Muscadet, and would add albarinho.

[Jenise]

Raul, we eat a lot of crab where I live as we can catch them in the waters right in front of our house this time of year. We try a lot of white wines, and have found that, to be honest, most dry white wines will go nicely with crab, and which goes the best for you will depend on your wine preferences. Muscadet, pinot gris/grigio, albarino, sauv blanc, unoaked chardonnays--most work pretty well. My favorite with crab claws, though? Champagne.

I love Champagne with Stone Crab

[David M. Bueker]

Heck, I love Champagne with imitation crab!

Champagne with everything!

we can catch them in the waters right in front of our house this time of year..

You catch your own crabs right outside your house!

I am jealous indeed..

Stone crabs!! How I long for my famous crab cakes all of the sudden. All the suggestions are terrific, now where is that recipe?

now where is that recipe?

Knowing your recipe, maybe you filed it with chopped scallops. *shaking head, yet again*

Yes, Champagne's the ticket with Stone Crab but not only for the wine - the heavier bottle can break the shell with ease.

Champagne is a famous pairing and I can attest it goes well with stone crabs in Florida. I also endorse David M. Bueker's suggestion of a crisp, minerally white -- a fine combination with sweet shellfish.

If you are interested in this subject, and haven't already done so, it is absolutely essential that you read the stone-crabs scene in Chapter 2 of the 1959 novel Goldfinger by Ian Fleming. A vivid, appealing meal scene at Joe's Stone Crabs in Miami (fictionalized as "Bill's on the Beach"). However hokey in some parts, Fleming's writing was excellent at meal scenes (none of which came through in the movie adaptations, that I can remember).

now where is that recipe?

Knowing your recipe, maybe you filed it with chopped scallops. *shaking head, yet again*

Of course, how silly of me. Thanks Clinton.

Raul, after reading through the link you posted I would still agree with David. the muscadet is my first choice, and the chablis my second. Those prices from long ago are sure attractive today! I haven't said this before so welcome to the forum.

Well, have been digging around in the archives again! Crab cakes still quite prominent in my life, last week I posted on the Dom d`Arhuy. Last night at the Grill, the bartender poured me a glass of the Gray Monk Pinot Gris from the Okanagan, to go with my coconut chicken. Wonderful match and I thought this would go well with the cakes too. Guess I will give it a try asap!

I love stone crab claws, and certainly any of the suggestions made would work well.

Champagne, and I think blanc de blancs especially is nice. For still wine my personal favorite pairing with the cold/lemon/mustard sauce typical of Florida serving is a white which leans a bit more towards the aromatic and floral, because the crabmeat is pretty sweet, I find Chablis and albarino more tart than ideal. The Muscadet and riesling work, but also Condrieu (yummy!) and other medium-bodied northern Rhones, most Alsacians, even a Quarts de Chaume or Vouvray. I guess that's a pretty wide net...

You can always try Florida’s own Blanc du Bois.

Salute

[quote="SteveG"]I love stone crab claws, and certainly any of the suggestions made would work well.

Champagne, and I think blanc de blancs especially is nice. For still wine my personal favorite pairing with the cold/lemon/mustard sauce typical of Florida serving is a white which leans a bit more towards the aromatic and floral, because the crabmeat is pretty sweet, I find Chablis and albarino more tart than ideal. The Muscadet and riesling work, but also Condrieu (yummy!) and other medium-bodied northern Rhones, most Alsacians, even a Quarts de Chaume or Vouvray. I guess that's a pretty wide net...[/quote

Some interesting ideas there Steve. Sorry I screwed up your quote!
I was thinking of trying a Languedoc white from Ch Lancyre which will do well with the chicken after.
Pinot Gris could qualify as I have stated.

Some interesting ideas there Steve. Sorry I screwed up your quote!
I was thinking of trying a Languedoc white from Ch Lancyre which will do well with the chicken after.
Pinot Gris could qualify as I have stated.

Well, you certainly didn't mess up my quote (maybe I did )

I don't know anything about the Languedoc wine you mention, this whole thread reminds me that certain foods are so wine-friendly that personal preference (or maybe availability) has to really make the decision, the more I think about it the more I come up with wines I would like to try with stone crab claws, almost anything not too tart or heavy: vermentino, ribolla,fiano, dry muscat, maybe a lighter sherry...