Florida Stone Crab Claws
with Key Lime Mustard Dipping Sauce
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
3 pounds cooked stone crab claws, medium sized
1 cup low-fat mayonnaise
5 tablespoons Dijon-style mustard
4 key limes (or two regular limes), juiced
Sea salt and fresh ground pepper to taste
- Crack claws using a wooden hammer or a seafood cracker; remove shell and movable pincer leaving meat attached to the remaining pincer. Set aside and keep refrigerated until use.
- In a small bowl combine the mayo, Dijon and lime juice. Taste the mustard sauce and adjust seasoning with salt and ground black pepper. Serve stone crab claws with the mustard sauce.
Makes 4 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.