Its safe to say that the residents in Miami know their Stone Crab season...
The story goes like this: my husband's favorite place to eat in Miami is Joe's Stone Crab. However, everytime we had vacationed there, Joe's was closed...I took it as a sign that maybe I just wasn't meant to eat there...
This time we triple checked and Joe's was only going to be open the last night we were in Miami. Already the window of opportunity was closing and every time we told someone that we were eating there on the first day of their summer season we got the following reply:
"You know that Stone Crab season will be over by then."
(Lobster Mac N Cheese)
The day after the last day of stone crab season we were eating at Joe's... Miami residents are honest yet cruel...
But as we sat down, our waiter replied: "Don't worry, even though yesterday was the last day of the season they are still REALLY fresh"
Suck it, killjoys...
And so I decided to definitely have the Stone Crabs. But before this we had the Crab Bisque. So rich but so delicious that I finished it under five minutes.
Along with the fresh and delicious Stone Crabs which had plenty of meat and paired perfectly with their mustard sauce, I ordered the Lobster Mac N Cheese and the hashbrowns which we shared. And for dessert even though I couldn't fathom another morsel of food we shared the Key Lime Pie. I couldn't have chosen better. But for me the true gem of this historic restaurant in Miami was the service. The wait staff never let our water get until half full, was helpfull but not pushy and so pleasant.
(Key Lime Pie)
The experience was definitely worth the wait. But if you can't, make sure you make this Key Lime Pie recipe straight from the Joe's Stone Crab cookbook. It really is the best Key Lime Pie.
Key Lime Pie
1 graham Cracker Crust (or 1 cup Graham Crakcer Crumbs combined with 5 tbsp melted butter amd 1/3 cup sugar)
3 egg yolks
Grated zest of 2 limes
14 ounce can of Condensed Milk
2/3 cup freshly squeezed lime juice (if you can use Key Limes)
1 cup heavy whipping cream
2 tbsp confectioners sugar
For the filling: in a mixer beat the egg yolks and lime zest on high until very fluffy (5 mintues) Gradually add condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixers speed and slowly add the lime juice mixing until combined.. Pour mixture into the crust and bake for 10 minutes or until the filling has just set. Cool on a wire rack then refrigerate. Freeze for 15 to 20 minutes before serving. Whip he Cream and sugar until stiff. Top each wedge with a large dollop of whipped cream.