Tuesday, May 5, 2009


For me there is nothing better than sipping on an ice cold glass of champagne, watching the sunset with a large platter of succulent seafood that you can devour with your hands!
Oyster on the half shell is one of the most delicious experiences your mouth can have. Just add a little lemon, couple of drops of Tabasco, salt and down the hatch it goes. Trust me, so good my mouth is actually watering!!!
The best thing about the raw bar for those of us that love anything from the sea is that it is a smorgasbord of shellfish and it is quite delicious.
I just recently had the chance to experience this incredible delight while in Miami at one of my favorite places on earth. Monty's, it is a very laid back staple in the Miami Beach marina in which local gather to unwind from their daily lives. The place is famous for their island like atmosphere, their "pain killers" (in other words, a very strong concoction of alcohol that that will numb any pain), their happy hour that includes a discounted beverage bar and a raw bar with ridiculously low priced fresh seafood comprised of oysters, clams, peel & eat shrimp, and stone crab claws (best when in season) and their beautiful panoramic view of the marina (which lends itself for a pretty great sunset). Than is an experience that is completely satisfactory to all your scenes!
But, don’t fret, there is no need to have to get on a plane and experience this mouthwatering sensation…..MAKE IT AT HOME and serve this for a special occasion, or have a picnic wherever you favorite sunset spot is and make sure to include your favorite bottle of bubbly whichever your choice may be!!!
Go to your local fish market and find out what fresh sell fish they have available.
Seafood On Ice
Stone Crab claws 2-4/person
Shrimps 8-10/person
King Crab legs 2-4/person
Oysters 8-10/person
Clams 8-10/person
1tbsp sea salt
2 lemons quartered
2 limes quartered
Tabasco hot sauce for
4 tbsp butter
Saltine Cracker (or your personal preference
Flat bread (poppy seed, onion, or multi grain)
All ingredients may vary depending on availability in your area.
Place a large pot with water - 3/4 filled, add sea salt and bring to a boil
Drop shell fish in for about 2-3mins or until shell turns pink or red (DO NOT ad oysters or clams)
Place butter in small pan and melt on low heat – serve in small dipping dish
- (butter is best for at home – great with Stone Crab and King Crab)
Ask your local seafood market attendant where is the best place to buy a shucking knife and glove and ask them for some tips on how to get the best results at home. You’d be surprised at how helpful they are willing to be.

For the Stone Crab, it is preferably to buy them ready to eat and ask them to crack it for you as it is very difficult to crack at home.
Don’t forget seafood crackers for your king crab.
Cocktail Sauce
1 cup ketchup
2 tablespoons horseradish
2 teaspoons Worcestershire sauce
1 1/2 tablespoons fresh lime juice
Celery salt and freshly ground pepper
(Add a few drops of hot sauce for an extra punch of heat)
In a small bowl, stir together all the ingredients, seasoning with celery salt and pepper to taste. Cover and chill until ready to serve. Makes about 1½ cups.
Mustard Sauce For Stone Crab Claws/King Crab

1 tablespoon Colman's dry mustard, or to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste
Seafood Sauce

3/4 cup mayonnaise
3/4 cup catsup
1 teaspoon garlic granules

Whisk together all ingredients until well combined. Serve chilled. This sauce may be prepared as much as 3 days in advance. Makes 1½ cups.
This sauce pairs perfectly with seafood or any vegetable.
NOTE: All dipping sauces work with any shellfish you may choose.
Treat yourself to an extravagant treat, cheers!!!
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