Ingredients:

  • 5 kg (3.3 lbs) Fresh or Frozen Stone Crab Claws
  • 1 kg (2.2 lbs) Crushed Ice
  • 4-6 Lemon wedges (for serving)
  • 240 mL (1 cup) High-Quality Mayonnaise
  • 60 mL (4 Tbsp) Dijon Mustard
  • 30 mL (2 Tbsp) Yellow Mustard
  • 15 mL (1 Tbsp) Worcestershire Sauce
  • 7 mL (1 ½ tsp) Fresh Lemon Juice
  • 5 mL (1 tsp) Heavy Cream or Half-and-Half (optional)
  • 2 mL (½ tsp) Cayenne Pepper
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. If using frozen claws, transfer them to the refrigerator and allow them to thaw slowly for 12–24 hours before serving. Do not thaw at room temperature.
  2. Prepare the Dipping Sauce: In a large mixing bowl, combine and whisk together the mayonnaise, Dijon mustard, yellow mustard, Worcestershire sauce, lemon juice, heavy cream (if using), cayenne pepper, salt, and black pepper until the mixture is completely smooth and well-emulsified.
  3. Chill the Sauce: Transfer the finished mustard sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to fully meld. The sauce must be served very cold.
  4. Final Chill the Claws: Just before serving, place the claws deep into a bed of crushed ice on a large platter or tray to ensure they are ice-cold.
  5. Crack Cleanly: Using a wooden mallet or the back of a large spoon, gently tap the shell of each Stone Crab Claw in several places, focusing on the joints and flat sides, to fracture the shell without destroying the meat.
  6. Serve Immediately: Arrange the cracked claws artfully on the platter of ice alongside individual servings of the cold mustard sauce and fresh lemon wedges.