Stone Crabs are awesome. If you’ve ever visited Joe’s in Miami, you’ll know that they are most often served with a mustard based dipping sauce. The key is to enjoy the crabs while they are fresh. The spoil rather quickly and turn into a mushy, mealy mess. I must say that I have typically been disappointed with stone crabs that have been frozen, so get ’em while they’re fresh!
Here’s a recipe from our friends at Saveur magazine.
| SERVES 4
Stone crab claws are sold pre-cooked. They’re usually served chilled, which allows the meat to slip free of the shell easily, and also gives it a finer, clearer flavor. 1 cup mayonnaise 1. Make the mustard sauce by mixing together mayonnaise, mustard, horseradish, hot sauce, and lemon juice in a bowl. 2. Crack shells of crab claws with a hammer or dull side of a cleaver. Serve with mustard sauce & lemon wedges. |
| This recipe was first published in Saveur in Issue #57 |
Dixie Dining 
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