Stone Crab Claws with Mustard Dipping Sauce
Time: 5 minutes
These Florida stone crab claws have large, sweet meat that need minimal accoutrements. For those looking for a bit more than just a spritz of lemon, consider our dipping sauce on the side.
INGREDIENTS
Yield: 4 servings
- 1 bag stone crab claws
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 1 tbsp preserved horseradish (optional)
- 2 tbsp hot sauce
- 1 tbsp lemon juice
- Parsley (optional)
PREPARATION
Step 1
Thaw stone crab claws in the fridge overnight.
Step 2
For cracking stone crab claws, grip the claw firmly and smash with the back of a metal spoon or small kitchen mallet. Another technique includes covering the claw with a kitchen towel to keep shell pieces contained, though this can limit cracking visibility.
Step 3
When ready to serve, mix mayonnaise, Dijon mustard, preserved horseradish, hot sauce, and lemon juice.
Step 4
Finish with an optional sprig of parsley for a pop of color.
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