Stone Crabs With Mustard Sauce

Name: Stone Crabs With Mustard Sauce
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 Stone crab claws; 1 cup mayonnaise; 2 Tbsp sour cream; 4 tsp dry powdered mustard, such as Coleman’s brand; 2 tsp Worestershire sauce; 1 tsp A1 steak sauce; 1 tsp lemon juice; 1/4 tsp black pepper; 1/2 tsp hot sauce such a Frank’s

fenway @Fenway

Stone crabs come from Florida and are only available during winter months. They are caught, one claw is cut off and the crab returned to the ocean where it’s claw will regenerate. By leaving one claw attached the crab can eat and protect itself. These are so good and are our favorite crab so if you have a chance to try them…. go for it. I use the mustard sauce all year long for sandwiches, shrimp, chicken any meat!

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Ingredients

5 mins

4 servings

8Stone crab claws
1 cupmayonnaise
2 Tbspsour cream
4 tspdry powdered mustard, such as Coleman’s brand
2 tspWorestershire sauce
1 tspA1 steak sauce
1 tsplemon juice
1/4 tspblack pepper
1/2 tsphot sauce such a Frank’s

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Steps

5 mins

1

Stone Crab Claws come cooked so they can be served hot or cold with the mustard sauce and melted butter. These claws are extremely hard to crack and it is best to buy a crab claw cracker like pictured below. If you don’t have one put claws in a plastic bag and hit with a mallet. But I warn you these are very hard shells.
2

To serve cold place place on chilled platter with mustard sauce. However, I strongly recommend serving them hot.
3

To serve hot, bring a large pot with an inch of water to a boil. Insert a steamer and add the cracked crab claws and cover. Turn off heat and let claws heat up for 5 minutes. Remove claws with tongs and serve hot with melted butter and mustard sauce.
4

To make mustard sauce, combine all ingredients except crab and whisk well, chill to blend flavors at least 15 minutes.

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Cooksnaps

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fenway @Fenway

on December 01, 2013 21:14

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

Keywords

Lemon Crab Mustard Pepper Steak Mayonnaise

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Stone Crabs With Mustard Sauce

Stone Crabs With Mustard Sauce

Ingredients

Steps

Cooksnaps

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Keywords

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