Florida Stone Crab Claws (with sauce)

Got Florida stone crab claws but don’t know what to do with them? Break out your bib and serve them with this easy mustard stone crab sauce. Stone crab claws are traditionally served chilled with a mustard-based stone crab dipping sauce. It’s a classic pairing that’s irresistible. If you’re wondering how to cook stone crab claws, I’ll let you in on a secret… Don’t.

I’ve lived in Florida for more than 30 years and have enjoyed Florida stone crabs every season I’ve been here. Whether at Joe’s Stone Crab in Miami or Monty’s in Boca Raton, or just buying my stone crab claws to crack at home, these are seasonal Sunshine State delicacies you don’t want to miss.

What are Florida Stone Crabs?

Though stone crabs are a Florida delicacy, these crustaceans are found in a broader expanse from Belize across the Gulf Coast and Texas, to the East in the Bahamas, and up as far North as Georgia and South Carolina.

Florida stone crabs are very different from the blue crabs I grew up with in Virginia, and they’re nothing like the king or snow crab legs you get from the colder waters off of Alaska.

These sturdy-looking crustaceans have mottled brownish-green and orange shells. Their camouflage blends seamlessly with the bottom of the shallow waters the crabs inhabit. Stone crabs are opportunistic hunters who feed on clams, other crabs, mollusks, barnacles, flatworms, and vegetation.

The crushing power of their dominant claw (usually the right one) has a force of up to 19,000 pounds per square inch, while their pincer claws are used to cut or tear shells and tissue. Yikes!

Stone crab tidbits

• Stone crabs are known for their claws – which are the only part you can eat.
• The claws are easily removed from the carapace (a protective measure for the crab against predators… take the claw, leave the crab).
• Stone crabs can regenerate, making this a very sustainable harvest.
• It takes one year (in the annual molting process) for the crab to regrow its claw and subsequent years for the claw to grow larger.
• With a special license, novice and professional anglers can set traps to catch Florida stone crabs.
• The traps have a cement bottom, making them exceedingly heavy and cumbersome – especially when you’re throwing them off of a rocking boat. (Ask me how I know).
• Fishermen can only take one claw from the crustacean, assuming it has two claws; they must leave the crab with one claw to feed and defend itself.

Hot or cold?

Stone crab claws are always served chilled.

My husband (from Minnesota) was shocked when he ordered a dish of Florida stone crab claws for the first time, and they brought the tray with the claws sitting on a bed of ICE. I assured him that was how it was supposed to be and HAD TO BE. Why?

They’re served cold because when the crab claws are warm or even at room temperature, they reek of ammonia and are unappetizing.

However, they smell like the ocean with a feint sweetness after cooking and chilling.

Florida crab claws will always be sold pre-cooked and chilled; consequently, they’re ready to eat when you get them home. All you need is a little mustard sauce.

Stone crab season in Florida runs from October 15 through May 1.

Cracking stone crab claws

If you plan on eating the crabs the same day you buy them, ask your fishmonger to crack them for you. They do it all the time and are very proficient.

However, if you’re buying the claws to eat a day or two later, they can dry out in the refrigerator, so it’s better to crack them yourself.

The shells are incredibly thick and strong – much sturdier than blue or King crab and challenging to get through with a standard pair of claw crackers or a mallet. Other measures must be taken.

They sell industrial crab crackers (like the one shown above) at many fishmongers in Florida. I got mine at Key Largo Fisheries.

This handy item makes quick work of the sturdy claws in a way that regular crab crackers just can’t.

And by the way, if you think you’re stronger than a stone crab claw — YOU’RE NOT.

I still bear the scar (from 10 years ago).

Backstory: One night at dinner, there was a single claw that wasn’t cracked sufficiently — and I tried to take on the crustacean using my bare hands. I twisted the claw with two hands, intending to break it apart, and the jagged shell ripped through my finger. #shouldagottenstitches.

Another way to crack claws

If you don’t have one of those industrial stone crab claw crackers, don’t fret. Use these everyday household items to achieve the same job.

You’ll need a dish towel and a heavy metal spoon (preferably one you don’t mind scratching — please don’t use your Mother’s good silver).

1. Rest an old but clean dishtowel in your non-dominant hand.
2. Place a claw in the towel (this is to soak up any juices that drain out of the claw).
3. Use the back of the spoon to whack firmly against the claw until it cracks.
4. Turn the claw over and whack it again until you see definitive cracks along the shell.
5. Continue to crack the knuckles, etc., until each segment is fragmented enough that you can easily separate the meat from its shell.
6. Try not to smash or pulverize the shell to avoid getting shards in the crab. You want to create enough fissures that will allow an opening to the meat. Remove any large pieces of shell and discard.
7. Arrange the cracked crab on a platter to serve.

Mustard Stone Crab Sauce

You can’t have this seasonal favorite without the famous mustard stone crab sauce accompaniment.

Yes, you can buy stone crab sauce at your fishmonger — but DON’T.

They’ll charge you between $3 and $5 for a small container—highway robbery.

You already have everything you need to make the simple dipping sauce at home in approximately 5 minutes…

Every Florida restaurant has its version of this stone crab dipping sauce. The one from Joe’s Stone Crab in Miami is probably the most famous, using Coleman’s Dry mustard, mayonnaise and A-1 sauce.

However, my favorite is made with other pantry staples and has a softer, more refined mustard flavor that pairs perfectly with the sweet crab meat.

Step by step instructions:

1. Add all of the ingredients to a bowl.
2. Whisk together.

That’s it. Pretty simple. The mayonnaise softens the sharpness of the Dijon mustard in the dipping sauce and is so tasty with the stone crab claws.

If you like it spicier, add a little more hot sauce. If you want more tang, a drop or two more of lemon juice. Worcestershire gives it a bit of umami.

This easy stone crab mustard sauce is legit.

What sizes do stone crabs come in?

Categories of stone crab include Medium, Large, Jumbo, Colossal, and even Super Colossal.

Stone crabs (like scallops and shrimp) are priced based on size. The larger they are, the more pricey they tend to be.

Note: The chart below represents prices I’ve seen in the past few years at local fisheries, but keep in mind if you’re having them mailed to you, there will likely be a hefty shipping fee, too.

Size	Claws Per Pound	Avg. Price
Medium	6-8	$25-$30/lb
Large	4-5	$30-$35/lb
Jumbo	3	$40-$50/lb
Colossal/Super Colossal	2	$50-$70/lb

Although there’s no difference in taste between the Medium and Colossal, there is a bigger “WOW” factor the larger you go.

How many stone crabs per person?

If you’re serving stone crabs as an appetizer, I usually figure on one pound of crab per person. Each pound yields about 3 ounces of meat.

If you’re serving as a meal, go with 1¼ to 1½ pounds per person (depending on appetites and your budget).

What to serve with this delicacy?

Here in Florida, we treat stone crabs the same way you’d treat a ribeye in a steak house… Served with standard steakhouse-type accompaniments. The chilled claws and stone crab sauce go great with these classic sides:

• Crispy Skillet Fried Potatoes
• French Fries
• Creamed Spinach
• Lemony Steamed Asparagus
• Cheddar Chive Popovers
• Classic Wedge Salad

More Florida seafood you’ll love:

• Mahi Mahi Sandwich
• Florida Style Smoked Whitefish Dip
• Conch Chowder
• Grilled Swordfish Steaks with Olive Relish
• Conch Fritters
• Grilled Shrimp with Pineapple Glaze

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