3 pounds Florida stone crab claws, medium-sized
1 cup low-fat mayonnaise
5 tablespoons Dijon mustard
4 Key limes (or two regular limes), juiced
Sea salt and fresh ground pepper, to taste
Crack claws using a wooden hammer or a seafood cracker; remove shell and movable pincer leaving meat attached to the remaining pincer. Set aside and keep refrigerated until use. In a small bowl combine the mayo, mustard and lime juice. Taste the mustard sauce and adjust seasoning with salt and pepper. Serve stone crab claws with the mustard sauce.
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