Entree: United States – Florida – Stone Crab Claws (Chilled Florida stone crab claws served with a tangy mustard dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 3 min

Additional 10 min

Total 18 min

Ingredients

24 cooked stone crab claws, shells cracked — approx. 2 lb (900 g) gross; estimated edible crab meat: 225 g
240 ml water
15 g kosher salt
Ice for an ice bath (quantity unspecified)
120 g Creole or Dijon mustard
30 ml mayonnaise (approximately 28 g)
15 ml white wine vinegar (approximately 15 g)
12 g granulated sugar
5 ml Worcestershire sauce (approximately 5 g)
1 g cayenne pepper
57 g unsalted butter, melted (optional, for warm serving)
1 lemon, cut into wedges (approximately 58 g edible portion)
8 g fresh parsley, chopped

Instructions

1. Bring the water and kosher salt to a simmer in a wide pot. Add the already-cooked, cracked stone crab claws and steam for 2–3 minutes, just until heated through.
2. For chilled serving, immediately transfer the claws to an ice bath. Drain once chilled and keep on crushed ice until serving.
3. While the claws chill, whisk the mustard, mayonnaise, white wine vinegar, sugar, Worcestershire sauce, and cayenne pepper together in a bowl until smooth.
4. For warm serving, melt the optional butter and keep it warm for dipping. Do not chill the claws if serving warm.
5. Arrange the chilled or warm claws on a platter with lemon wedges and the mustard sauce. Garnish with chopped parsley.
6. Serve immediately. Crack the shells at the knuckle and serve the crab meat with mustard sauce or, if using, melted butter.