Florida Stone Crab Claws with Mustard Sauce
Inside: How to cook, crack and serve stone crab like a Floridian, plus the famous mustard stone crab sauce you can make in two minutes at home with everyday ingredients.
Stone crab claws with mustard dipping sauce are a Florida seafood delicacy traditionally served chilled with a simple mustard sauce for dipping. It’s a classic pairing that makes an irresistible seafood appetizer or meal. Because stone crab claws are sold already cooked, all you do is chill, crack and dip them.
As a Florida resident for over 30 years, I’ve enjoyed my fair share of stone crabs, specifically crab claws. Whether dining out at Joe’s Stone Crab in Miami or sourcing them from a local fishmonger, it’s a delicious shellfish treat you’ll love, especially with the mustard stone crab sauce for dipping.
Why you’ll love this stone crab recipe:
- The claws are sold pre-cooked to preserve their freshness, so all you need to do is crack them and mix up the easy stone crab sauce.
- If you’re an angler and caught your crab, cooking them is easy.
- The easy technique for cracking the claws requires no fancy equipment; you only need a dish towel and a spoon.
Ingredients you’ll need:
- Stone Crab Claws–If you’re buying crab, it will come cooked and chilled. Fishmongers can’t sell live crab or uncooked claws. Good news for you, because it’s less work. If you’ve caught your own crab, it’s just a matter of twisting off the larger of the two claws and steaming them.
- Mayonnaise–We like Duke’s or Hellmann’s.
- Dijon Mustard–I use Grey Poupon or Maille, though any Dijon mustard works.
- Lemon Juice–Freshly squeezed will give you the best flavor.
- Worcestershire Sauce–I use Lea & Perrins.
- Hot Sauce–Use your favorite hot sauce.
Note: I’ve also included instructions for a Joe’s-style mustard sauce that uses Colman’s Dry Mustard and A1 steak sauce.
Step-by-step instructions:
- If you’ve caught your crab in a trap, you’ll want to remove the claw cleanly so you don’t injure the crustacean and it can live and grow a new claw. I’ve found two methods:
- This one from Florida Sportsman doesn’t require any special equipment, but may take some practice.
- This one from Darcizzle uses a knife to pinpoint the release point precisely so that the shellfish gives up the claw without injury.
2. If you’re starting with raw claws, rinse them under cold running water, then refrigerate for an hour to keep the meat cold and food-safe (no bacteria) while you bring an inch of water to a boil in a steamer pot (a pot with a separate steamer insert that rests above the boiling water). Fill the steamer insert with the claws and steam for 10 minutes, until the crab is cooked through.
3. Immediately plunge the steamed claws into a bowl of ice water to stop the cooking and keep the meat from sticking to the shell. Once they’re cold, transfer them to a platter and refrigerate until serving.
Florida stone crab is always served cold. Heat brings out a sharp ammonia smell in the meat, which is why you’ll never see it served warm in Florida.
4. Assemble the mustard sauce for stone crabs by combining mayonnaise, Dijon mustard, Worcestershire sauce and lemon juice in a bowl. Whisk well and season with a few drops of hot sauce if you like a little heat. Alternatively, mix up a Joe’s-style mustard sauce (recipe below).
If you can’t get the “North” out of your blood, melt half a stick of butter with 2-3 teaspoons of lemon juice and a few drops of hot sauce for dipping. Warm butter, cold claws.
5. Crack the claws by placing one in a dish towel (this is to soak up any juices that drain out). Use the back of the spoon to whack firmly against the shell until it cracks.
Turn the claw over and whack it again until you see definitive cracks along the shell. Continue cracking the knuckles and joints until each segment is fragmented enough to separate the meat from the shell.
6. Arrange the cracked crab on a platter and serve with mustard stone crab sauce for dipping.
How to crack stone crab claws:
The shells are incredibly thick and strong—much sturdier than those of blue or King crabs—and challenging to break through with a standard pair of crackers or a mallet. I’ve suffered deep cuts (worthy of stitches) from poorly cracked shells, so be thorough.
If you’re ambivalent about cracking them properly (and plan to eat the seafood that day), ask your fishmonger to crack them and keep them covered in the fridge until you’re ready to serve.
If you buy the seafood a few days in advance, crack it yourself. Otherwise, they can lose their moisture if they sit too long in the fridge.
- Lay a dish towel over your non-dominant hand and place the crab claw in it; the towel will absorb any leaking juices.
- Grab a heavy metal tablespoon (not your Grandma’s good silver) by the end of the handle and whack it firmly against the shell to crack it.
- Keep rapping the shell with the back of the spoon in different areas so you can easily get to the meat in the joints and knuckles.
- Turn the claw over to smack again and create new fissures. Ideally, you want solid cracks (not tiny shards) so that you can pull the claws apart fairly easily.
- For convenience, many Florida fishmongers carry industrial claw crackers; insert the claw where you want to crack it and give the handle a quick rap.
FAQs
Stone crab season in Florida runs from October 15 through May 1.
In fish markets and grocery stores, they’re sold already cooked and chilled. Ready to eat.
Cold. Always. Stone crab claws are cooked immediately after harvest, then iced down, so what you buy at the fish market is ready to eat. Heat brings out a sharp ammonia smell in the meat, which is why every Florida restaurant serves them ice-cold. If you grew up dunking crab legs in hot butter up north, this is a different experience. Keep them on ice, crack them, and dip.
One warning: cold claws from the market should smell clean and briny. If they smell like ammonia, they’ve gone bad. Don’t eat them.
If you’ve caught your own crab and removed the claw, you’ll need to cook them before eating. Steam stone crab claws for 10 minutes, until cooked through; immediately plunge them into an ice bath to completely stop the cooking and chill them. This also loosens the meat from the shell, making them easier to eat. Hot stone crab can smell like ammonia, which is why they’re traditionally served cold.
You can make stone crab mustard sauce (either my version or Joe’s) 2-3 days ahead of time. Keep refrigerated in an airtight container.
Yes, they tend to be pricey, and the cost is based on the size of the claw. See the “crab claw sizes” section below.
No, you can only eat the claws.
If you’re serving them as an appetizer, I usually recommend ¾-1 pound per person. Each pound yields about three ounces of meat.
If you’re serving as a meal, go with 1½ pounds per person (depending on appetites, the number of side dishes you’re making and your budget).
Removing the claw can cause pain and trauma, especially if the angler doesn’t use the proper technique. When done correctly, it leaves a specific membrane intact and seals the wound so the shellfish doesn’t bleed. Leaving a crab with one claw (especially if the other is particularly small) can make it harder to defend itself against predators.
The claws are easily removed from the carapace–a protective measure for the crab against predators–take the claw, leave the crab. Though taking both claws is legal, it leaves the crab with no way to defend itself. Therefore, the common practice is to remove only one.
The claw takes about a year, or one molting season, to grow back. It’s faster for younger crabs, as they molt more often. The longer the crustacean keeps its appendage, the larger it gets, so big-clawed behemoths are pretty crafty at avoiding predators and fishermen’s pots.
Yes. In Florida, you can buy professional and recreational licenses, and there are limits on how much you can harvest.
About stone crab mustard sauce.
You can’t have this seasonal shellfish favorite without a stone crab dipping sauce. You can buy stone crab sauce at your fishmonger, but I recommend making it yourself because you probably already have the ingredients in your fridge and pantry. It takes 2 minutes to assemble and pairs perfectly with the sweet crab meat.
My version (in the recipe card below) softens the mustard flavor for stone crabs, and it’s legit. But if you want one that’s more like Joe’s version, see the recipe below.
Make both for a side-by-side taste test or choose one that best suits your tastes. Dijon for brighter and tangier, Joe’s-style for a hotter mustard bite.
Joe’s-style stone crab mustard sauce
Joe’s Stone Crab in Miami Beach made this sauce famous. Their signature recipe uses dry mustard (Colman’s) and A1 sauce, which give it a sharper flavor. No hot sauce here. The dry mustard brings the heat, and the steak sauce and Worcestershire bring savory depth. Cream loosens it into a dipping consistency.
- ½ cup mayonnaise (I use Duke’s)
- 1 tablespoon heavy cream
- 2 teaspoons Colman’s dry mustard powder
- 1 teaspoon A.1. steak sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice (optional)
- Salt and pepper to taste
Method: Whisk everything in a small bowl until smooth. Taste and adjust the salt and pepper. Refrigerate for 20 to 30 minutes to let the flavors meld.
Using Jonah crabs:
Jonah crab claws (sometimes sold as cocktail claws) come from New England, are smaller, cost much less and are also sold cooked. You can use either sauce with them.
What sizes do stone crabs come in?
The size categories 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: prices change every season.
How much do stone crabs cost?
This delicacy can run on the expensive side because you can harvest only one claw at a time by hand, and the crab is released to regenerate it. If you’re ordering crab claws by mail, remember there will also be a hefty shipping fee.
| 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, the larger you go, the bigger the “WOW” factor.
How many stone crab do I need per person?
For a main course, plan for 1½ pounds per person; for an appetizer portion, plan for ¾-1 pound per person. Each pound contains about 3 ounces of meat.
Make ahead:
- Make the mustard sauce up to 2-3 days ahead.
- Store in an airtight container in the fridge.
Storage:
- Store leftover crab claws in an airtight container in the fridge for 1-2 days.
Freezing:
- I don’t recommend freezing fresh stone crab. The meat can get soft.
- This is a delicacy; consume it within a day or two of purchase.
What to serve with this delicacy?
Here in Florida, we treat stone crab claws the same way you’d treat a ribeye in a steakhouse… Served with standard steakhouse-type accompaniments. The chilled claws and mustard sauce go great with these classic sides:
- Pan Fried Potatoes
- French Fries
- Creamed Spinach
- Lemony Steamed Asparagus
- Cheddar Chive Popovers
- Classic Wedge Salad
and for dessert: Key Lime Mousse Tart, Key Lime Cookies or Key Lime Cake Recipe.
More Florida seafood you’ll love:
- Mahi Mahi Sandwich
- Florida Style Smoked Whitefish Dip
- Conch Chowder
- Grilled Swordfish Steaks with Olive Relish
- Conch Fritters
- Oyster Recipes — A Complete Guide
- Grilled Shrimp with Pineapple Glaze
- Oysters on the Half Shell
- Smoked Fish Dip
More seafood sauces:
Stone Crab Claws with Mustard Sauce
INGREDIENTS:
- 4 pounds stone crab claws
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ lemon juiced
- 2 teaspoons Worcestershire sauce
- hot sauce to taste
- lemon wedges for serving
DIRECTIONS:
FOR THE MUSTARD SAUCE:
- In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce and 1/2 lemon, juiced. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
FOR STONE CRABS:
- Most fishmongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day.
TO CRACK THE STONE CRABS WITH A SPOON:
- If you're going to wait a day or two, crack them yourself the day of to keep them fresh. Hold a dish towel in your non-dominant hand. Place a crab claw in the dish towel and, using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
- You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
- Transfer 4 pounds stone crab claws, cracked, to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.
NOTES:
- ½ cup mayonnaise
- 1 tablespoon heavy cream
- 2 teaspoons Colman’s dry mustard powder
- 1 teaspoon A1 steak sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice (optional)
- Salt and pepper to taste
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin “How To Make Florida Stone Crab Claws” for later!
Fantastic recipe! I substituted Creole Mustard for the Dijon and it turned out great. I will definitely be making this again. Thank you!
This is amazing! Thank you.
The sauce is amazing. I appreciate the tip on using a heavy spoon to crack the shells, too. My fishmonger didn’t do a great job, but I was able to salvage, thanks to that advice.
Very informative post and that mustard sauce is easy and delicious.
Stone crab is not always served cold. I’m a native Floridian and stone crabs can be served either hot or cold and there’s nothing unappetizing about hot.
My favorite recipe . I add brown sugar and a hint of dill and dried pepper. Perfect.
These are so good!!! The sauce is spot on!!! Thank you, great recipe!
How long do you cook these things?
Stone crabs are pre cooked for commercial sale. You don’t have to cook them. If you’re catching them yourself, bring a pot of water to a boil, place the claws in the water and simmer for 6 minutes, then immediately transfer to an ice bath and chill completely.
Your photography has my mouth watering! Homesick for the flavors of south Florida
So glad you like the pix, Nola! South Florida misses you too!