Stone crab claws with mustard sauce are a Florida Keys favorite, with sweet, tender meat that pairs perfectly with creamy mustard sauce. Here's how to choose, crack, and serve them, plus my easy homemade mustard sauce recipe. Since the claws are sold cooked, prep is minimal.
Quick Look: Stone Crab Claws with Mustard Sauce
- Sweet, tender claws: Served chilled, with no cooking needed at home.
- Creamy mustard sauce: Tangy Dijon, lemon, and horseradish complement the sweet crab meat.
- Prep time: 5 minutes.
- Servings: 4, using 3 pounds of claws.
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Jump to:
- Quick Look: Stone Crab Claws with Mustard Sauce
- Why We Love Them!
- How to Eat Florida Stone Crab Claws
- How To Crack Stone Crab Claws
- Serving
- Mustard Sauce for Stone Crab Claws
- Where Can I Get Stone Crabs Online?
- How Many Claws Per Person?
- Are Stone Crab Claws Expensive?
- What Size Should I Buy?
- Storage
- Where to Get Stone Crabs in Key West
- More Fresh Recipes
- Stone Crabs with Mustard Sauce FAQ
- Stone Crab Claws with Mustard Sauce Recipe
Why We Love Them!
Living in the Florida Keys, I look forward to stone crab season every October. The meat is sweet and tender, and I find medium claws just as delicious as the larger ones.
I like serving them cold with lemon wedges and homemade mustard sauce. Since the claws are already cooked, it's an easy seafood dinner to put together at home.
How to Eat Florida Stone Crab Claws
Stone crab claws are sold cooked and are usually served chilled. Ask your fishmonger to crack them for you, or crack them at home just before serving.
Remove the broken shell pieces, then pull out the meat and dip it into mustard sauce. Serve with lemon wedges and melted butter if you like.
Keep the claws refrigerated until you're ready to serve.
How To Crack Stone Crab Claws
Crab claws are already cooked for you when you buy stone crabs at your fish market in Florida.
When cracking the claws, do so gently to avoid crushing the meat inside.
Crack the claws open with a stone crab cracker, nutcrackers, a stone crab mallet, or the flat side of a sturdy chef's knife
To use a big knife, place the flat side of a chef's knife on the flat side of the claw and press down a few times as if you are smashing a clove of garlic.
You can also pick up a stone crab cracker at the fish market.
This lightweight aluminum device, as shown above, makes cracking crabs easier.
Place the claw in the device and gently press down on the joints. Remove the loosened shell pieces.
Serving
- Ask the fishmonger to crack them if you don't have a cracker at home.
- Crack gently and remove loose shell pieces before serving.
- Keep the claws cold until you're ready to eat.
- Make the mustard sauce first so it's ready when you crack the claws.
- Choose freshness over size. I find medium claws just as flavorful as jumbo claws.
For a chilled seafood platter, serve the claws alongside Key West pink shrimp cocktail.
For dessert, our key lime pie is a must!
Mustard Sauce for Stone Crab Claws
This creamy, tangy mustard sauce is easy to make. Mix the ingredients in a medium-sized bowl, then season with salt to taste.
Serve the sauce cold alongside cracked stone crab claws.
The full measurements are in the recipe card below.
- Mayonnaise
- Dijon mustard
- Worcestershire sauce
- Lemon juice
- Creamy horseradish
- Salt
For a buttery dipping sauce, try my lemon garlic butter sauce.
Where Can I Get Stone Crabs Online?
You can order stone crab claws online from Key Largo Fisheries in the Florida Keys. Check the available sizes, shipping schedule, and delivery options before ordering.
If you're visiting the Keys, look for fresh claws at local seafood markets during Florida's stone crab harvest season, October 15 through May 1.
How Many Claws Per Person?
Plan on about ¾ pound of shell-on stone crab claws per person, matching the portions in this recipe. The number of claws will vary by size.
Serve the claws with lemon wedges and creamy sweet coleslaw for an easy seafood dinner.
See my guide to side dishes for a stone crab dinner for more ideas.
Are Stone Crab Claws Expensive?
Stone crab claws can be expensive, especially in larger sizes. Prices vary by size, availability, and where you buy them.
What Size Should I Buy?
Stone crab claws are sold by size, commonly labeled medium, large, jumbo, and colossal. Larger claws cost more, but I find the sweet flavor similar across sizes. Choose the size that fits your budget.
Florida's minimum legal harvest size is 2⅞ inches, measured from the elbow joint to the tip of the lower, fixed finger of the claw. This measurement is different from the size grades used by seafood markets. Florida FWC
Storage
Store cooked stone crab claws in a leak-proof container in the coldest part of your refrigerator. For the best flavor, enjoy them within 24 hours, and use them within two days of purchase.
Where to Get Stone Crabs in Key West
Our favorite places for stone crab claws in Key West include A & B Lobster House, Blue Heaven, DJ's Clam Shack, and Eaton Street Seafood. Check with each restaurant before visiting, since menus and availability can change.
Look for claws with moist, sweet meat. Freshness matters more to me than claw size.
Stone Crabs with Mustard Sauce FAQ
My mustard sauce is made with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, creamy horseradish, and salt. Stir the ingredients together and serve cold alongside cracked stone crab claws.
Yes, stone crabs are wild. They are harvested on the East Coast of the United States from Connecticut to the Florida Keys.
Harvesters remove the claws and return the crab to the water alive, although some crabs do not survive. Florida permits taking both legal-sized claws, but leaving one helps the crab feed while it regrows the missing claw.
Florida Stone Crab season runs from October 15 to May 1.
One of the key reasons stone crab claws are so sought after is their flavor. The meat is often compared to lobster, with a sweet, rich taste.
If you tried this Stone Crab Claws with Mustard Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Stone Crab Claws with Mustard Sauce Recipe
Equipment
- Stone crab cracker or mallet
- Medium mixing bowl
- Measuring cups and spoons
- Spoon or rubber spatula
Ingredients
- 3 pounds steamed stone crab claws
FOR THE MUSTARD SAUCE
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 teaspoons creamy-style horseradish
- sea salt to taste
Instructions
- Get cooked stone crabs from a reputable market. Remember, quality is more important than size! Keep them cold until ready to serve.
- Combine all mustard sauce ingredients in a medium-sized bowl with a rubber spatula. Season with salt to taste.
- Serve cold stone crab claws with lemon wedges, melted butter, and cold mustard sauce.
Suzanne says
This is the best recipe, thank you!
Jenny Briar says
Thank you for sharing!
Jerry T says
My favorite thing to eat! 😊🇺🇸❤️