Stone crab claws

Cook it at home: Stone crab claws with mustard sauce

Stone crab claws are cooked on the dock and sold chilled, so the work at home is the sauce and the cracking. Buy them from a fishmonger in season, from mid-October to May 1.

Pans and tools

• Mallet or heavy spoon
• Kitchen towel
• Whisk
• Mixing bowl

You’ll need

• 3 lb (1.4 kg) cooked stone crab claws, medium or large, chilled
• 1 cup (240 g) mayonnaise
• 3 1/2 tsp dry English mustard
• 2 tsp Worcestershire sauce
• 1 tsp steak sauce
• 2 tbsp heavy cream
• 2 tbsp milk
• A pinch of salt
• Lemon wedges, to serve

Steps

1. Whisk the dry mustard with the mayonnaise until smooth.
2. Whisk in the Worcestershire, the steak sauce, the cream, the milk and the salt until it is creamy and thick enough to coat a spoon.
3. Cover and chill the sauce for at least an hour so the mustard mellows.
4. Lay a claw on a board under a kitchen towel and tap the shell with the back of a heavy spoon or a mallet at the knuckle, the middle and the pincer, just hard enough to crack it.
5. Peel away the shell, leaving the meat attached to the pincer to hold.
6. Serve the claws on ice with the mustard sauce and lemon wedges.

Contains: ['shellfish', 'egg', 'dairy', 'fish (Worcestershire)'].

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