Stone Crab Claw Recipe with Mustard Dipping Sauce

DIY Seafood - Stone Crab Recipe

Stone Crab Claw Recipe with Mustard Dipping Sauce

By: Megan Chewning

Growing up in Florida, Stone Crab was a must have every season. It is by far my favorite seafood to eat! If cooked right, the meat is tender and delicious. October 15th can’t get here quick enough!

The best part about Stone Crab claws is how easy it is to cook them; however you can get sick if you don’t follow these simple guidelines. You must cook them right away or freeze them to avoid contamination. If you choose to freeze them, make sure you thaw them out in the refrigerator for 48 hours, prior to cooking. Don’t try to thaw them too quickly! It can ruin the meat and make your claws rubbery.

Here is a quick and easy recipe along with a delicious mustard sauce that makes your mouth water!

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DIY Seafood - Stone Crab Recipe

The Claws:

• Rinse the claws off of any dirt and debris.

• In a large pot of boiling water, boil the crab claws for 8 minutes. (Some prefer steamed claw, if so place in a steaming basket for about 5 minutes).

• Once cooked, immediately place claws in cold water to stop the cooking process and cool down.

• Crack each side of the claw with a wooden mallet or Stone Crab cracker.

• Stone crab claws can be served cold or warm. I think they are perfect to serve on a bed of ice.

Mustard Dipping Sauce:

• In a medium size mixing bowl, mix together the following ingredients:

• 3 ½ teaspoons of dry mustard

• 1 cup of mayonnaise

• 2 teaspoons of

• 2 teaspoons of Worcestershire sauce

• 1 teaspoon of A1 Original Sauce

• ⅛ teaspoon of salt

• Beat slowly all ingredients with an electric mixer.

• Gradually add in 2 tablespoons of cream while still beating with the mixer slowly.

• Beat at a slow speed until thickened.

• Chill in the refrigerator until ready to serve.

*Mustard Sauce Recipe based off of Joe’s Stone Crab Restaurant in Miami, FL.*

And lastly, bon appétit!

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