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

Serving Size: 4

Approximate Time

Prep 5 min

Cook 3 min

Additional 10 min

Total 18 min

Ingredients

- 24 stone crab claws, approx. 2 lb (900 g) total (cooked, shells cracked)
- 1 cup (240 ml) water
- 1 tbsp (15 g) kosher salt
- Ice for an ice bath
- 1/2 cup (120 g) Creole or Dijon mustard
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) cayenne pepper
- 4 tbsp (57 g) unsalted butter, melted (optional, for warm serving)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Bring 1 cup (240 ml) water and 1 tbsp (15 g) kosher salt to a simmer in a wide pot. Add cooked stone crab claws and steam just until heated through, 2–3 minutes; remove and immediately plunge into an ice bath to chill if serving cold.
2. While claws chill, make the mustard sauce: in a bowl whisk together 1/2 cup (120 g) mustard, 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) white wine vinegar, 1 tbsp (12 g) sugar, 1 tsp (5 ml) Worcestershire sauce, and 1/4 tsp (1 g) cayenne until smooth. Taste and adjust salt if needed.
3. If serving warm, heat 4 tbsp (57 g) unsalted butter until melted and keep warm for dipping; otherwise drain claws and keep on crushed ice until ready to serve.
4. Arrange chilled or warm claws on a platter with lemon wedges and the mustard sauce in a small bowl. Sprinkle 2 tbsp (8 g) chopped parsley over the claws for color.
5. Serve immediately: crack shells at the knuckle and enjoy the sweet meat with mustard sauce or melted butter.