This sustainable seafood recipe from our partner, Monterey Bay Aquarium, is very timely since we are in the middle of stone crab season.
1 tablespoon boiling water
1 teaspoon saffron threads, crumbled
1 cup mayonnaise
1/4 cup extra virgin olive oil
1 medium shallot, minced
1 teaspoon grated orange zest
2 pinches cayenne pepper
2 teaspoons or more fresh orange juice
Coarse kosher salt and freshly ground black pepper
2-4 pounds cooked stone crab claws
Place the boiling water in a very small bowl. Add the saffron threads, cover and let steep for 15 minutes.
Spoon the mayonnaise into a medium bowl and gradually mix in the oil. Stir in the saffron mixture, shallot, orange zest and cayenne. Thin with orange juice to the consistency of a dipping sauce. Season the aioli to taste with salt and pepper.
Serve the crab claws with the aioli.
Recipe by Kristine Kidd, Monterey Bay Aquarium Food Editor.
Stone crab is most abundant in the Gulf of Mexico. Florida lands 98 percent of the U.S. stone crab market and the Florida stone crab fishery is considered sustainable and a “Best Choice.”