Cuban-American fusion recipe
Florida Stone Crab Claws with Creamy Mustard and Lemon Sauce
Florida stone crab claws, chilled and ready to serve with a creamy mustard, lemon and sour orange sauce with a Cuban touch.
- Preparation20 min
- Total time35 min
- Servings4 appetizer servings
- DifficultyEasy
Stone crab claws, known in Florida as stone crab claws, are a classic in the southern part of the state. They are usually sold already cooked and chilled, with delicate, sweet meat that pairs beautifully with mustard sauce.
This preparation preserves the Florida style and adds a light touch of sour orange, a familiar ingredient in Cuban cooking. It is served as a special appetizer, with the claws partially opened to make them easier to eat without breaking the meat.
Ingredients
Check off the ingredients you have.
For the crab
For the creamy sauce
Method
Prepare the crab
- Check that the claws are fully cooked, cold and have been stored properly since purchase. Keep them refrigerated while you prepare the sauce.
- Using a nutcracker or seafood mallet, gently tap each shell on a protected board until it cracks. Do not crush the meat.
- Remove any loose shell fragments, leave the claws partially open and place them on a chilled platter set over another platter filled with ice.
Sauce and serving
- In a bowl, mix the mayonnaise, Dijon mustard and yellow mustard until smooth.
- Add the lemon juice, sour orange juice, optional honey and a pinch of pepper; mix and taste for acidity.
- Cover the sauce and refrigerate for 10–15 minutes to allow the flavors to meld.
- Serve the claws well chilled with the sauce in a separate bowl and lime wedges. Discard any claws or sauce that have been left unrefrigerated for too long.
