Florida Stone Crab Claws
Florida Stone Crab Claws Say it: FLOR-ih-duh stohn krab klawz
Florida stone crab claws are a celebrated seafood appetizer from the Gulf and Atlantic coasts of Florida. The claws are steamed just until the shells turn orange-red, then chilled and served cold with a tangy mustard sauce. The meat is sweet, briny, and firm, with a clean ocean flavor that needs little more than lemon. Because stone crabs are harvested for their claws and returned to the water, the dish feels both special and simple, and it is a fixture of Florida seafood shacks and home tables during the season.
Florida Stone Crab Claws
Florida Stone Crab Claws
Pronounced FLOR-ih-duh stohn krab klawz
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains shellfish, egg, fish, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the claws
For the mustard sauce
To serve
Method
In a small bowl, whisk the mayonnaise, Dijon mustard, dry mustard, lemon juice, Worcestershire sauce, hot pepper sauce, salt, and black pepper until smooth. Cover and refrigerate for at least 30 minutes so the flavors meld.
Pour 4 cups (960 ml) water into a large pot fitted with a steamer basket and bring to a rolling boil over high heat. If your claws are already cooked, skip to step 4.
Arrange the stone crab claws in a single layer in the steamer basket, cover, and steam for 8–10 minutes, until the shells are bright orange-red and the meat visible at a cracked joint is opaque white. Do not let the pot boil dry.
Transfer the claws to a large bowl filled with 8 cups (2 L) cold water and 4 cups (1 L) ice cubes and let stand for 5 minutes, until thoroughly chilled. Drain well and pat the shells dry.
Working gently, crack each claw at its joint with the back of a heavy knife or a crab cracker, just enough to loosen the shell without crushing the meat.
Serve the claws cold with the mustard sauce and lemon wedges, with extra sauce on the side.
Regional variants
Some Florida restaurants serve the claws with drawn butter or a lemon mayonnaise instead of mustard sauce; the cooking and chilling method stays the same.
Cook's notes
- Choose claws with intact, hard shells and a clean sea smell; avoid any with an ammonia odor.
- Steam only until the meat is opaque, as stone crab turns rubbery when overcooked.
- Crack the shells just before serving so the meat stays moist and chilled.
Serve with
Serve with lemon wedges, extra mustard sauce, and a cold beer or iced tea.
Make ahead and storage
Steam and chill the claws up to 24 hours ahead; store them covered in the refrigerator. The mustard sauce can be made up to 3 days ahead.
