Chilled Stone Crab Claws with Mustard Sauce

See the RecipeRoger 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
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.