Stone crab claws are a Florida seafood staple. We think they are best enjoyed chilled and dipped in this spicy, creamy mustard sauce. They arrive fully cooked and ready to eat.
Ingredients
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 teaspoon Sriracha or other hot sauce
1 small garlic clove, grated
2 teaspoons chopped fresh dill
1 tablespoon freshly squeezed lemon juice
½ teaspoon finely grated lemon zest
Salt and freshly ground black pepper
1 lb stone crab claws, thawed Available in our Marketplace
Directions
Make the Sauce
In a small bowl, combine the mayonnaise, mustard, horseradish, Sriracha, garlic, lemon juice, and zest. Season with salt and pepper.
Finish and Serve
Arrange the claws on a platter, plate, or cutting board. With a mallet, crab cracker, or the back of a sturdy chef’s knife, whack each claw to crack the shell. Dip the crab in the sauce and enjoy!
Premium Seafood Subscription Box
Pro Tips
Pair it Up
Serve these sweet, briny crab claws with a glass of sparkling rosé or an off-dry riesling. For beer lovers, a light, crisp lager or pilsner is a refreshing balance to the richness of the crab and sauce.
Spice it Up
Add a pinch of smoked paprika or chipotle powder to the sauce in place of the hot sauce for a smoky hit.
