6 to 8 medium or large Florida stone crab claws, cooked and chilled
Crushed ice, for chilling and serving the claws
4 Florida Key limes (or 2 regular limes), juiced
2 lemons, halved or wedged
1 cup mayonnaise
5 tablespoons Dijon mustard
1 teaspoon Florida seafood seasoning blend
Sea salt and fresh ground pepper, to taste
In a small bowl, combine the mayonnaise, mustard, seafood seasoning and Key lime juice. Taste the mustard sauce and adjust seasoning with salt and pepper. Serve stone crab claws with the mustard sauce.
Carefully crack claws using a wooden mallet or a seafood cracker; remove shell and movable pincer, leaving meat attached to the remaining pincer. Garnish claws with lemon and serve chilled over ice with mustard dipping sauce.
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