Stone Crabs are Here!
 
Prep time
Total time
 
Fresh stone crabs are awesome when paired with this classic dipping sauce.
Author:
Recipe type: Seafood
Cuisine: Seafood
Serves: 4-5
Ingredients
Mustard Sauce
  • 1 c. mayonnaise
  • 1 Tb. Dijon mustard
  • 1 Tb. dry mustard (Coleman’s if you have it)
  • ½ tsp. granulated sugar
  • 1 tsp. lemon juice
  • 2 Tb. cream (light or heavy)
  • Dash kosher salt
  • 25-30 stone crab claws (keep refrigerated until ready to serve)
Instructions
  1. Whisk mayonnaise through salt in a small bowl until very smooth. Refrigerate at least one hour before serving.
  2. To open claws: lay each claw loosely in the palm of your hand, with the claw facing downward. Using a large spoon (tablespoon size), rap the shell firmly with the back of the spoon - one, two or three times should do it. This will fracture the shell into a couple of large pieces (as opposed to smashing it to smithereens) then you should be able to pull out the claw meat in one piece. Use the spoon to also crack the knuckle, which should release its meat as well.
  3. When ready to serve, keep the claws in some fresh ice to ensure freshness and keep them chilled. Serve with lemon wedges.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/its-stone-crab-season/