📝 About This Recipe
Experience the ultimate coastal luxury with succulent Florida Stone Crab claws, a seasonal delicacy prized for its firm texture and sweet, lobster-like flavor. This recipe features the iconic creamy mustard sauce, a tangy and velvety accompaniment that perfectly balances the rich, oceanic sweetness of the crab. Traditionally served chilled on a bed of crushed ice, this dish brings the sophisticated atmosphere of a Miami waterfront bistro right to your dining table.
🥗 Ingredients
The Stone Crab
- 3-4 pounds Florida Stone Crab Claws (Large or Jumbo size, pre-cooked and chilled)
- 4-5 pounds Crushed Ice (For chilling and presentation)
- 1 teaspoon Sea Salt (For the ice bed)
The Signature Mustard Sauce
- 1 cup Mayonnaise (Good quality, heavy-duty mayonnaise)
- 2 tablespoons Dry English Mustard (Such as Colman's)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon A-1 Steak Sauce
- 2 tablespoons Heavy Cream (To thin the sauce to desired consistency)
- 1/4 teaspoon Fine Sea Salt (To taste)
For Serving and Garnish
- 2 Lemons (Cut into wedges and wrapped in cheesecloth if desired)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
- 1/2 cup Clarified Butter (Optional, served warm for dipping)
👨🍳 Instructions
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1
Begin by preparing the mustard sauce at least 30 minutes before serving to allow the flavors to meld. In a medium mixing bowl, whisk together the mayonnaise and the dry English mustard until completely smooth with no lumps.
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2
Add the Worcestershire sauce and A-1 steak sauce to the mayonnaise mixture. Whisk vigorously until the sauce turns a light tan, uniform color.
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3
Slowly drizzle in the heavy cream while whisking. You are looking for a consistency that is thick enough to coat the back of a spoon but loose enough to dip into easily.
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4
Taste the sauce and add the fine sea salt if needed. Cover the bowl with plastic wrap and refrigerate until you are ready to serve the crab.
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5
Prepare the crab claws. If they are not already cracked, use a heavy wooden mallet or a dedicated crab cracker. Gently tap the knuckles and the center of the main shell of each claw.
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6
The goal is to fracture the shell without crushing the delicate meat inside or creating small shards of shell that stick to the meat.
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7
Carefully remove the loose shell fragments from the 'knuckle' end, leaving the meat attached to the lower pincer (the 'handle').
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8
Inspect each claw for any remaining shell grit and gently wipe with a damp paper towel if necessary. Do not rinse them under water, as this washes away the natural juices.
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9
Prepare a large platter or individual shallow bowls by filling them with a generous layer of crushed ice sprinkled with a little sea salt.
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10
Arrange the cracked crab claws artistically on top of the ice, ensuring they stay well-chilled until the moment of consumption.
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11
Place a small ramekin of the chilled mustard sauce in the center of the platter or alongside each individual serving.
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12
Garnish the platter with lemon wedges and a sprinkle of fresh parsley over the ice for a professional, restaurant-quality presentation.
💡 Chef's Tips
Always buy stone crab claws pre-cooked; they must be boiled or steamed immediately after harvest to prevent the meat from sticking to the shell. When cracking the claws, aim for 'controlled impact'—you want large pieces of shell to fall away easily rather than pulverizing them. If the mustard sauce feels too spicy from the dry mustard, add an extra tablespoon of mayonnaise to mellow the heat. For the best experience, serve the claws extremely cold; the contrast between the cold meat and the tangy sauce is essential. Provide your guests with 'discard bowls' for the shells and plenty of napkins or warm lemon-scented finger towels.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness of the sauce. Serve alongside a classic chopped salad or a side of creamed spinach for a traditional Florida steakhouse experience. A side of warm, artisan sourdough bread is perfect for mopping up any leftover mustard sauce. For a surf-and-turf twist, serve a few claws as an appetizer before a prime filet mignon. Sparkling water with a twist of lime is the perfect non-alcoholic palate cleanser between claws.