Stone Crab Claws
This delicacy should be served with plenty of napkins. While they require a little “arm work,” you’ll be rewarded with a sweet, tender, white meat packed with flavor.
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Ingredients
Stone Crab Claws, about one pound per person
Red Dipping Sauce:
- 1 cup catsup
- 3 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 1/2 teaspoon celery salt
- red hot pepper sauce to taste
- In a small bowl combine all ingredients; mix well.
- Makes about 1 1/2 cups
Mustard Dipping Sauce:
- 3/4 cup mayonnaise or sour cream
- 1/4 cup prepared yellow mustard
- 2 tablespoons prepared horseradish
- 2 teaspoons Worcestershire sauce
- In a small bowl combine all ingredients; mix well.
- Makes about 1 1/4 cups
Instructions
- To prepare raw claws, place in boiling salted water for 10–15 minutes, or until fully cooked.
- To prepare frozen, cooked claws, defrost under cold running water or in the refrigerator.
- To serve warm; steam the claws for 3 minutes, or until hot being careful not to overcook.
- Red Dipping Sauce:
- In a small bowl, combine all ingredients; mix well.
- Makes about 1 1/2 cups
- Mustard Dipping Sauce:
- In a small bowl, combine all ingredients; mix well.
- Makes about 1 1/4 cups
- Serve the cooked claws warm or cold with fresh lemon wedges and a side of dipping sauce.
Notes
Crack them by holding firmly in one hand, and striking them with a large spoon handle or by using large nut or seafood crackers. Please be careful, the shells can sometimes be as sharp as porcelain.