Stone Crab Claws With Coastline Dipping Sauce Recipes

STONE CRABS WITH MUSTARD SAUCE

Steps:

• In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
• Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
• Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
• You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
• Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.

JOE'S MUSTARD SAUCE

Steps:

• Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
• Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.

STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE

Steps:

• Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.