Stone Crab Claws with Mustard Sauce

4.43 from 14 votes

Sweet, chilled stone crab claws, cracked at the table, dunked in a sharp, creamy Dijon mustard sauce with lemon and a hit of hot sauce.

Course Appetizer

Cuisine American

Keyword crab, stone crabs

Prep Time 15

Total Time 15

Servings

Calories 294kcal

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.

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.

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.

Joe's-Style Stone Crab Sauce

Whisk everything in a small bowl until smooth. Taste and adjust salt and pepper as needed. Refrigerate for 20 to 30 minutes to let the flavors marry.