Stone Crab Claws with Mustard Sauce
Florida's famous stone crab claws served chilled with the classic sweet-tangy mustard dipping sauce. A true delicacy requiring minimal preparation.
Instructions
- 1
If claws are frozen, thaw overnight in the refrigerator.
- 2
Whisk together mayonnaise, both mustards, Worcestershire sauce, A.1., heavy cream, and salt until smooth.
- 3
Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes to let flavors meld.
- 4
Arrange chilled crab claws on a platter of crushed ice.
- 5
Serve with the mustard sauce in small bowls for dipping, along with lemon wedges and plenty of napkins.
Chef's Tips
- Stone crab claws are always sold pre-cooked—they're cooked immediately after harvest.
- The sweet meat pairs perfectly with the tangy mustard sauce, but melted butter works too.
- Stone crab season runs from October 15 to May 1.
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