Occasions | Saveur

Stone Crab Macaroni Salad

Holly Dudley — Fri, 06 Mar 2026 19:06:33 +0000

James Jackman

This potluck staple from Florida Stone Crab Association cofounder Holly Dudley can easily be doubled or tripled to feed a crowd. Stone crab brings a bit of sweetness while Everglades Seasoning—a savory mix of salt, garlic, onion, and spices—delivers a touch of heat. Created in 1944, the blend is used throughout Florida on everything from grilled vegetables to gator.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
8 oz. elbow macaroni
1 lb. stone crab claw meat, flaked
¼ cup mayonnaise
1 Tbsp. Everglades Seasoning, or other all-purpose seasoning blend
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
½ medium green bell pepper, finely chopped
½ medium onion, finely chopped
Hot sauce
Saltines or other crackers, for serving

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until just past al dente, then drain and rinse under cold water.
In a large bowl, stir together the macaroni, crab, mayonnaise, Everglades Seasoning, mustard, Worcestershire, bell pepper, and onion. Season to taste with hot sauce, salt, and black pepper. Cover and refrigerate until chilled, about 2 hours.
Serve with saltines. (The salad will keep in an airtight container for 3–4 days in the fridge.)

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Stone Crab Tacos With Cabbage Slaw

Naiara Rementeria Freeman — Fri, 06 Mar 2026 19:04:59 +0000

James Jackman

Naiara Freeman Rementeria started working at her mom’s Everglades City restaurant, Camellia Street Grill, when she was 17 and now runs the show. When stone crab comes in, there are always some “lights,” or claws in which the meat doesn’t fully fill the shell, and it was from these that the Grill’s taco recipe was born. Rementeria says, “You don’t hear about many preparations beyond serving the chilled claws with mustard sauce, so we started thinking about how to use the lights.” A tangy cabbage slaw, which can be stored in the fridge for up to a week, balances the richness and amplifies the sweetness of the meat.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4 tacos

Time: 15 minutes

Ingredients

For the slaw:

½ cup rice vinegar
1 Tbsp. sugar
1 tsp. kosher salt
1 cup shredded cabbage
½ cup shredded carrots

For the tacos:

2 cups stone crab claw meat, flaked
⅓ cup mayonnaise
2 tsp. freshly ground black pepper
2 tsp. Creole mustard
2 tsp. kosher salt
1 tsp. rice vinegar
4 corn or flour tortillas, for serving
Lime wedges, for serving

Instructions

Make the slaw: In a medium bowl, stir together the vinegar, sugar, and salt until mostly dissolved. Add the cabbage and carrots and toss to coat. Set aside at room temperature, tossing occasionally, for 10 minutes.
Meanwhile, make the tacos: In a medium bowl, stir together the crab, mayonnaise, black pepper, mustard, salt, and vinegar.
Over a gas stove flame or in a dry skillet over high heat, heat the tortillas, turning occasionally, until softened and blackened in spots, about 1 minute. Top the tortillas evenly with the crab mixture and slaw and serve with lime wedges.

The post Stone Crab Tacos With Cabbage Slaw appeared first on Saveur.

These Glorious Ginger Cocktails Will Be a Hit at Any Party

Ryan McCarthy — Wed, 04 Feb 2026 17:15:50 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Sweet, spicy, and versatile, ginger liqueur is having a moment. Domaine de Canton, an aromatic ginger liqueur from France, brings a smooth, lively flavor that works well in everything from classic cocktails to creative new concoctions. Don’t just take our word for it—bust out your shaker to try these seven cocktails. From bright citrus sips to fizzy sparkling numbers, each recipe makes the most of ginger’s vibrant character.

Ginger adds a subtle warmth and gentle spice that complements everything from bourbon and tequila to French Champagne and Korean makgeolli. In these recipes, you’ll find a mix of twists on traditional cocktails and unexpected new flavor pairings, all brought together by the unique personality of Domaine de Canton. Perfect for entertaining friends or enjoying a quiet evening in, each drink highlights the alluring flavor of ginger while staying approachable for home bartenders. From the first sip to the last, these cocktails prove that a bottle of ginger liqueur can transform even the simplest drink into something memorable.