Entree: United States – Florida (Southern United States) – Florida Stone Crab Claws

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 12 large Florida stone crab claws, approx. 2 lb (900 g) total shell-on weight (about 1 lb / 450 g meat)
- 1 lemon, cut into wedges
- 1/4 cup (60 ml) mayonnaise
- 3 tbsp (45 ml) Dijon mustard or Creole mustard
- 1 tbsp (15 ml) cider vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) prepared horseradish (optional)
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1.5 g) kosher salt
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley, divided
- 1.5 lb (700 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2 g) fresh lemon zest
- 2 tbsp (30 g) unsalted butter
- 4 ears fresh corn, husked (or 4 cups / 640 g corn kernels)
- 3 scallions (green onions), thinly sliced
- 1 cup (30 g) mixed baby greens (optional, for plate garnish)
- 2 tbsp (30 ml) extra lemon juice (for potatoes and plating)
- Additional lemon wedges for serving

Instructions

Short Description:
Chilled Florida stone crab claws served with a classic tangy mustard sauce, accompanied by roasted lemon-herb fingerling potatoes and charred buttered corn for a complete Gulf Coast main course.

Regional Notes:
Florida stone crabs are harvested along the Gulf Coast and are prized for sweet, tender meat; they are traditionally served chilled rather than hot. The mustard dipping sauce is a regional preference on Florida coasts, often made with sharp mustard, mayonnaise, and a splash of vinegar and Worcestershire for brightness.

1. If claws are frozen, thaw them in the refrigerator overnight. Pat dry and keep chilled until assembly.
2. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved fingerling potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (1 g) black pepper, and 1 tbsp (15 ml) lemon juice. Spread cut-side down and roast 25–30 minutes, until tender and lightly browned. Toss with lemon zest and 1 tbsp (15 ml) chopped parsley when done; keep warm.
3. While potatoes roast, prepare the mustard sauce: in a small bowl whisk together mayonnaise, Dijon or Creole mustard, cider vinegar, Worcestershire sauce, horseradish (if using), 1/4 tsp (1 g) black pepper and 1/4 tsp (1.5 g) kosher salt until smooth. Taste and adjust seasoning. Stir in 1 tbsp (15 ml) chopped parsley. Chill sauce until ready to serve.
4. Prepare the corn: heat a large skillet or cast-iron pan over medium-high heat and add 2 tbsp (30 g) unsalted butter. Add whole ears of corn and cook, turning occasionally, until charred in spots and heated through, about 8–10 minutes. If using kernels, cook kernels in the butter until slightly browned, about 6–8 minutes. Season with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1 g) black pepper. Remove from heat and stir in sliced scallions.
5. Crack or score the top of each stone crab claw slightly with a mallet or the back of a heavy knife so guests can access the meat easily (do not remove shells). Arrange claws on a platter over a shallow bed of crushed ice or chilled plates to keep them cold.
6. To assemble plates for service (4 servings): divide roasted fingerling potatoes among 4 plates, add one ear of charred corn (or 1 cup / 160 g charred kernels) per plate, and place 3 stone crab claws on each plate. Add a generous spoonful of mustard sauce in a small ramekin or on the plate, garnish with remaining chopped parsley and lemon wedges. Tuck a small handful of mixed baby greens dressed with a squeeze of lemon juice and a drizzle of olive oil on the side if desired.
7. Serve immediately: claws should be chilled and sauce cold; potatoes and corn are warm to contrast the chilled crab. Provide nutcrackers or crab picks for easier meat removal.