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Florida Stone Crab Claws Recipe​

Florida Stone Crab Claws with Classic Mustard Dipping Sauce

Enjoy a taste of Florida’s coast at home with this easy and elegant stone crab claws recipe. Served chilled with a zesty homemade mustard dipping sauce, this dish is perfect for holidays, dinner parties, or seafood lovers craving something special. No cooking required — just crack, chill, and serve!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • For the Stone Crab Claws:
  • 2 –3 pounds Florida stone crab claws pre-cooked and chilled
  • Crushed ice for serving (optional)
  • Lemon wedges for garnish
  • For the Mustard Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce or more to taste
  • 1/2 teaspoon horseradish optional, for extra kick
  • Salt and pepper to taste

Equipment

  • Seafood cracker or mallet
  • Small seafood fork or pick
  • Sharp knife or kitchen shears (optional for trimming shell edges)
  • Mixing bowl (for sauce)
  • Whisk or spoon
  • Ice and serving platter (optional but recommended for presentation)

Method
 

  1. Prepare the Dipping Sauce: In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, and horseradish (if using). Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors develop.
  2. Crack the Claws: Gently crack each crab claw using a seafood cracker or the back of a spoon. Try to avoid crushing the shell completely to keep the meat intact. Remove any sharp shell edges.
  3. Serve Chilled: Arrange the cracked claws over crushed ice on a platter. Garnish with lemon wedges and serve with the chilled mustard dipping sauce on the side.
  4. Enjoy Immediately: Stone crab claws are best served cold and fresh. Dip into the sauce, and enjoy!
    Florida Stone Crab Claws Recipe​

Notes

  • Serving Sizes: For appetizers, plan on 1/2 to 1 pound of claws per person. For a main course, 1–1.5 pounds is ideal.
  • Storage: Keep leftovers refrigerated and eat within 1–2 days. The dipping sauce can be stored for up to 5 days.
  • Substitutions: You can replace Dijon with spicy brown mustard for a bolder flavor or use Greek yogurt instead of mayo for a lighter sauce.
  • Optional Garnish: Sprinkle chopped parsley or chives on the platter for a fresh look.
  • Make-Ahead Tip: Sauce can be made 2–3 days in advance for easier party prep.
  • Florida Stone Crab Claws Recipe​