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Ingredients
1 pound Florida alligator nuggets
3 eggs
2 cups all-purpose flour
2 cups panko
1 (12-ounce) jar pepperoncini peppers, drained and sliced
2 tablespoons fresh herbs, finely chopped
1 tablespoon fresh garlic, finely chopped
1 ½ tablespoons olive oil
Hot pepper chili flakes, to taste
Vegetable oil for frying
3 tablespoons seafood seasoning blend, plus more for sprinkling
Sea salt and fresh ground pepper, to taste
Preparation
Add oil to deep fryer and preheat to 350 to 375 degrees. Beat eggs and ¼ cup water to create egg mixture. Set up breading station in three separate bowls as follows: egg mixture, flour, and panko. Season each with salt and pepper. Add 1 ½ tablespoons all-purpose seafood seasoning to flour and panko.
Depending on the size of your fryer, divide nuggets into batches. Coat first batch in egg mixture and let drain slightly. Next, dip wet nuggets into seasoned flour mixture; gently shake to remove any excess flour. Return nuggets to the egg mixture and coat; drain excess. Lastly, evenly cover wet nuggets in panko; gently shake to remove excess panko.
Fry alligator nuggets for 2 to 3 minutes until internal temperature reaches 160 degrees. Drain onto pan lined with paper towels. In a large bowl, combine peppers, herbs, garlic, olive oil and chili flakes if desired. Stir ingredients to combine. Add the crispy fried alligator to the pepper mixture and carefully toss to evenly coat. Lightly sprinkle the finished dish with seafood seasoning blend. Serve immediately.
If you place them in the refrigerator after receiving them, they will be good for 3-5 days. If they go directly into the freezer, they can be saved for months. Think of them like any other frozen seafood item.
We do not recommend leaving the crab in the box once you receive it. Stone crab claws require open air to maintain freshness. If they are in an enclosed box/bag for over 48 hours, the claws will become acidic smelling. We recommend storing the claws in the refrigerator in the open air or the crisper drawer.
No. We do not recommend scoring or pre-cracking stone crab claws, as the meat tends to dry out quickly once cracked.
This depends on the size of the claw. For a more detailed visual look, click here.
Medium claws: 6-7 per pound
Large claws: 4-5 per pound
Jumbo claws: 3 per pound
Colossal: 2 per pound
Mega Colossal: 1 per pound <- These guys are HUGE!!
SALTWATER THAWING BRINE:
You are looking for a ratio of about one-half cups of salt to one gallon of water. Put the container in your fridge or, if you don’t have room in your fridge, use ice bags to keep it cool. Keep in solution overnight for a fresh, just out of the water, taste!
This answer depends on the time of year that they are purchased. At Frenchy’s Seafood Market, our goal is to provide the freshest seafood possible. During the off-season, it is common for us to “Fresh Freeze” the crab after cooking to ensure freshness and preserve the already cooked meat. For thawing instructions, see “How do I thaw frozen Stone Crab claws?”
There are several options for opening stone crab claws. If you click HERE you will find our stone crab cracker. This is an industrial-strength cracker, which assists in opening the toughest shells! This cracker is best used for large quantities of stone crab claws. For smaller amounts, you can simply use the handle of a butter knife to open them. Use this with the same force that one would use to hit a nail with a hammer. Take care not to over crack the claws, as this will cause the shells to become embedded in the claw meat. For the ultimate culinary experience, read our stone crab serving guide for a more in-depth look!
Stone crab claws are similar to shrimp. Some people prefer them cold and dipped in mustard, while others prefer them heated. If you heat them, a quick dip (no more than a minute) in boiling water will bring them up to temperature! If still not sure, check out our stone crab preparation guide!
Yes, Stone Crab are cooked as soon as they are taken off the boats to ensure that the meat does not stick to the shell!
The season begins on October 15 and ends on May 1. During the summer months, we offer a superior quality Stone, frozen at the peak of freshness and arrives at your door ready to eat. For more information check out our Stone Crab Season Guide.
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