Stone Crab Claws with Mustard Sauce
Chilled Florida stone crab claws served with a sharp mustard-mayonnaise dipping sauce, a seasonal delicacy from South Florida waters.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Mallet or claw cracker
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 11
- carbs
- 3
- protein
- 26
- calories
- 220
Instructions
- 1
Whisk the mayonnaise, Dijon mustard, dry mustard, Worcestershire sauce, and cream until smooth.
- 2
Chill the sauce for at least 30 minutes.
- 3
Crack the claws with a mallet. Keep the meat mostly attached to the shell.
- 4
Arrange the claws over crushed ice.
- 5
Serve with the mustard sauce for dipping.
Chef's tips
Stone crab claws are typically sold pre-cooked and chilled, since only the claw is harvested and the crab is returned to the sea to regrow it. Crack the claws gently with a mallet to keep the meat whole for dipping.
Storage
Keep claws refrigerated on ice; sauce keeps refrigerated up to 1 week.
Reheating
Serve chilled; not typically reheated.
Common mistakes to avoid
- •Cooking the claws, since they are already sold pre-cooked
- •Making the mustard sauce too sweet, which covers up the crab flavor
Serving suggestions
Cooked Stone Crab Claws with Mustard Sauce?
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