Stone Crab Claws

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.

• 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

In a small bowl, combine the mayonnaise, mustard, horseradish, Sriracha, garlic, lemon juice, and zest. Season with salt and pepper.

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!

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.

Add a pinch of smoked paprika or chipotle powder to the sauce in place of the hot sauce for a smoky hit.