Stone Crab Claws With Coastline Dipping Sauce Recipes

STONE CRABS WITH MUSTARD SAUCE

Steps:

• In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
• Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
• Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
• You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
• Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.

STONE CRAB CLAWS WITH MUSTARD DIPPING SAUCE RECIPE

Steps:

• In a small bowl, stir together mayonnaise, horseradish, Dijon, hot sauce, and lemon juice until well combined.
• For serving: Pour dipping sauce into a ramekin or small bowl. Place dipping bowl on a large ice-filled platter and fan crab claws around it.

STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE

Steps:

• Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.

MUSTARD SAUCE FOR STONE-CRAB CLAWS

Steps:

• Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.