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.

Author Firehouse Cooking

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.