Stone crab claws

Cook it at home: Stone crab claws with mustard sauce

Stone crab claws are sold already cooked, because they must be boiled as soon as they are caught. Your job is the sauce and the cracking. Buy them the day you serve them and keep them cold.

Pans and tools

• Mallet or heavy spoon
• Kitchen towel
• Small bowl and whisk
• Platter with crushed ice

You’ll need

• 2 to 3 lb (900 g to 1.4 kg) cooked stone crab claws, medium or large (about 4 to 6 per person)
• 1/2 cup (115 g) mayonnaise
• 2 tbsp Dijon mustard
• 1 1/2 tsp dry mustard powder
• 1 tbsp heavy cream or milk
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• A pinch of salt
• Hot sauce, a few drops
• 2 lemons or limes, cut in wedges
• Crushed ice, to serve

Steps

1. Whisk the dry mustard with the cream until smooth and leave for 5 minutes so the heat comes out.
2. Whisk in the mayonnaise, Dijon, Worcestershire, lemon juice, salt and a few drops of hot sauce. Taste: it should be sharp and pale yellow. Chill for at least 30 minutes.
3. Keep the claws on ice until you serve them. Lay each claw on a folded kitchen towel and tap the shell firmly with the back of a heavy spoon or a mallet, once on each side of the claw and once on each knuckle, until it cracks. Do not smash it into the meat.
4. Pull away the big pieces of shell, leaving the meat attached to the pincer so it can be held.
5. Pile the claws on crushed ice with the lemon or lime wedges and the mustard sauce in a bowl.

Contains: ['shellfish', 'egg', 'dairy', 'mustard'].

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