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!


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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.