Delectable Stone Crab Claws with Mustard Dip

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Stone crab claws are greatly desired delicacy typically served chilled or hot in various ways with different sauces according to one’s preference.  The meat is so sweet that can be eaten as is but I prefer to eat it with a mustard sauce for an enhancing claw dining experience.

Fresh Florida Stone Crab
Photo credits: larryjh1234 –

I normally cook it by steaming then take away the shell with a crab claw cracker before serving. Claws can be bought in different sizes according to your needs – large, medium, colossal or jumbo in local supermarkets or have it delivered right on your doorsteps through purchasing in online crab stores like If you are planning to throw away a weekend family party, ordering it 2 days ahead will pose no problem of spoilage because stone crab claws have 5 to 7 day shelf life. Moreover stone crabs are cheaper during its season that runs from October 15 through May 15.
The Mustard dip – thanks to the famous “Joe’s Stone Crab Restaurant” for sharing their delicious mustard sauce recipe.
For a cup of mustard sauce, the following ingredients are needed:
1 cup mayonnaise
3 1/2 teaspoon dry English mustard
1/8 teaspoon salt
1 teaspoon A-1 Steak Sauce
1/8 cup light cream
2 teaspoon Worcestershire sauce
Mix together the mayonnaise and mustard. Whisk for about 1 to 2 minutes until well blended. Add the remaining ingredients and whip until the mixture reaches a creamy consistency.
Stone Crab Steaming
Place uncrack claws into the steamer pan, cover and steam until cooked over high heat. The color of the shell changes which will give a hint that they are already cooked.
Once cooked, remove the claws from the steamer, crack the shells then serve hot with the mustard dip.  You may also garnish it with lemon wedges.

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