Here's the deal: I ordered a bunch of seafood from a West Coast purveyor, including 10# of stone crab claws from Baja. Well, they're not remotely close to being as tasty as the Floridian stone crab claws I'm used to, and the texture's a little, I don't know, fibrous almost. In fact, my wife and son won't eat them plain, with drawn butter. (They're not rotten or anything, just different from what I was expecting.)
So, I need some ideas for what to do with them. Hell, I'll even pick the meat from each claw if necessary for a recipe. Any thoughts?