Enjoy Jewels of the Gulf with Fruits of the Vine

Aahhh ... stone crab claws. For fans of seafood, this irresistible treat from the temperate waters of the Gulf of Mexico is one of the biggest bonuses associated with the end of the summer heat. Served cold or hot, stone crab claws have an unequaled flavor that should only be paired with the best side dishes and the right wines to make the most of the meal.

Traditionally, stone crab claws are enjoyed cold. Serve them with a wide variety of dipping sauces to highlight the natural sweetness of the meat and a dry white wine to accent the flavor. For dipping, sweet Dijon honey mustard or zesty horseradish cocktail sauce complements the firmness and sweetness of the crab perfectly. As a side, try either a salad made from oven-roasted vegetables or ambrosia made from fruits, nuts and cold-cut potatoes lightly seasoned with dill. To complete the experience, try Luna di Luna's green-bottled Pinot Bianco/Sauvignon. The aromatic flavors of melon, green apple and tropical fruit truly do justice to the tropical nature of these delectable little crustaceans.

If you are serving stone crab claws hot, there are typically three ways to prepare them: boiled, steamed or smoked. If you boil them, keep in mind the claws are boiled immediately after harvesting to prevent spoiling and to keep the meat from sticking to the shell. To boil the claws, bring a pot of water with a tablespoon of olive oil to the boil and then remove it from the heat. Let the claws sit submerged in the hot water for five to eight minutes. This should prevent overcooking. Unlike the preparation of other crabs, do not add bay seasoning or crab boil spices to the water, as they tend to overpower the natural flavor.

Steaming stone crab takes a bit longer, but lessens the chance of overcooking. Just bring a large pot of water to boil and place the claws on a steaming platform or net over the water and cover for 12 to15 minutes. If you're using a barbecue grill, you can smoke stone crab claws to add a delightfully earthy flavor. Simply let the coals come to a glow (fire will damage the meat) and add chunks of hickory or mesquite. Place the claws on the grill four to eight inches above the embers for about eight to12 minutes.

When serving warm stone crab, sure-fire bets for dipping sauces are real melted butter or scampi sauce made with pressed garlic and a little white wine. Warmed stone crab may not have the same sweetness as it does cold, but the richness of the meat is definitely brought to the forefront. Because of this, serve the claws with either a baked potato with butter and chives, or hearty vegetables like marinated artichoke hearts, grilled portobello mushrooms and asparagus. Complement warm stone crab claws with a light, slightly sweet wine to replace the sweetness lost in the cooking process. The cobalt-blue bottled Luna di Luna Chardonnay/Pinot Grigio is an excellent choice for pairing because of its delightful flavors of citrus fruit and vanilla, with just a hint of oak. It is a light, refreshing wine with a clean and crisp finish that truly allows you to enjoy the succulent flavor of the crab.

One last, and delicious, way to prepare and serve stone crab is with pasta. Start by removing the meat from the shell. This may take a while, but it's well worth the effort. Then prepare a red sauce from either whole crushed tomatoes or meatless pasta sauce. Season the sauce with basil, sliced red peppers, lime juice, a touch of sea salt or kosher salt and a splash of Chianti. Let the sauce simmer for about 20 minutes and then add the crab. Allow the sauce to cook for about three more minutes then ladle over thin pasta like penne or spaghetti. Since Chianti was added to the sauce, it makes an excellent pairing for this dish. Piccini's Chianti Superiore has the dry flavor of red currants and brown spice with a smooth, clean finish that highlights the meal, and complements the crab perfectly.

Whether cold, warm or in pasta, stone crab is a seasonal treat that shouldn't be missed. Market price on stone crabs varies from region to region and year to year depending on harvest. But, Luna di Luna's Pinot/Bianco Sauvignon and Chardonnay/Pinot Grigio and Piccini's Chianti Superiore are available year round at around $9.99 for a 750-mL bottle.

SIDEBAR:

Stone Crab 101

For those not as familiar with these little critters, here are a few facts about stone crabs.

Stone crab claws were popularized in the 1920s by Joe's Stone Crab Restaurant in Miami Beach, Fla.

Gulf stone crab, or mennipe marcenaria (Fierce Treasure), is harvested from October to May along the Gulf Coast, with Florida and Texas being the biggest commercial harvesters.

Stone crabs inhabit estuaries, shallow bays and oyster flats where they live hidden under coral, rocks and shells, or in burrows 12 to 20 inches deep.

A stone crab's claws make up more than half of its body weight and have been known to exert pressure more than 15,000 pounds per square inch (ouch!).

Stone crabs use their claws for protection against predators like octopus, stingrays and water birds.

Fishermen remove only one claw (so the crab can still defend itself) and release it back in to the water unharmed. After about 18 months the claw regenerates completely.

Fishery regulations prohibit juvenile stone crabs or egg-bearing females from being declawed.

Stone crab is incredibly healthy, with a three-ounce portion of claw meat (approximately one claw) having only 60 calories and no fat content.

Stone crab claws should have a slight odor to them, so if they smell just a little fishy, they're in their prime.

You can store stone crab in the freezer for up to six months, but keep in mind that you should slow defrost them in the refrigerator overnight before serving or preparing; do not leave them out at room temperature or defrost them using running water or the microwave.