The stone crab claws were our number 1 last minute decision. Meaty, unctuous, delicious... if you haven't tried them yet, book a trip to Miami asap and go here. Or if you can't do that, just check with your local fish market, as these puppies are in season right now. Oh, and they're also a sustainable fish, as they aren't killed to get their claw meat, the crabs just regenerate another one.
I also cannot say no to sea urchin, especially as a first time sea urchin openers. And into the soup it went.
I did a take on my favorite seafood soup, she crab bisque. Made with shrimp stock and topped with uni, it was delicious. And 3 fishes in one dish.
Above here I did a rock shrimp biscuit. Simply my favorite biscuit recipe with some chopped up rock shrimp thrown in. Would be perfect with some old bay butter too, but I didn't get that far.
The sardines I stuffed with lemon slices and topped with capers, tomatoes and breadcrumbs. Simple and classic.