See the Recipe. Roger Sherman

Stone crab claws are sold precooked. They’re usually served chilled, which allows the meat to slip free of the shell easily, and also gives it a finer, clearer flavor.

Chilled Stone Crab Claws with Mustard Sauce Chilled Stone Crab Claws with Mustard Sauce
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
Yield: serves 4


  • 1 cup mayonnaise
  • 14 cup prepared yellow mustard
  • 14 cup prepared horseradish
  • 1 tsp. hot sauce
  • 1 tsp. fresh lemon juice
  • 32 large stone crab claws, chilled


  1. Make the mustard sauce by mixing together mayonnaise, mustard, horseradish, hot sauce, and lemon juice in a bowl.
  2. Crack shells of stone crab claws with a hammer or the dull side of a cleaver. Serve with mustard sauce and lemon wedges.