Best 9 Stone Crab With Mustard Sauce Recipes

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Indulge in the delectable flavors of stone crab, a true culinary treasure from the depths of the ocean. These succulent claws, known for their delicate texture and sweet, briny flavor, are expertly prepared in a variety of tantalizing recipes that showcase their unique charm. Discover the classic Stone Crab with Mustard Sauce, a harmonious blend of sweet and tangy flavors that perfectly complements the crab's natural sweetness. Embark on a culinary journey with the Stone Crab Salad, a refreshing and vibrant dish featuring succulent crab meat tossed in a tangy dressing, accompanied by crisp greens and a symphony of colorful vegetables. Experience the richness of Stone Crab Au Gratin, a luxurious casserole where tender crab meat is enveloped in a creamy, cheesy sauce, topped with a golden crust. Each recipe is a testament to the versatility and exquisite taste of stone crab, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

STONE CRAB WITH MUSTARD SAUCE



Stone Crab with Mustard Sauce image

Provided by Kris Wessel

Categories     Mustard     Shellfish     Appetizer     Christmas     Buffet     Condiment     Seafood     Crab     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 11

3 tablespoons dry mustard
1/2 teaspoon turbinado sugar (see Cooks' Note)
1 cup safflower or canola oil
1 small clove garlic, peeled and minced
1/2 small shallot, peeled and minced
2 large egg yolks
Juice of 1 large lemon
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
5 pounds stone crab claws, cracked

Steps:

  • In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
  • In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
  • To Serve
  • Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

JOE'S MUSTARD SAUCE



Joe's Mustard Sauce image

Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter-or both. This is the mustard sauce for which Joe's is famous.

Provided by Jo Ann Bass

Categories     Condiment/Spread     Sauce     Mustard     Condiment     Mayonnaise     Seafood

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon Colman's dry mustard, or more to taste,
1 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon A-1 sauce
2 tablespoons light cream
salt

Steps:

  • Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
  • Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.

MUSTARD SAUCE FOR STONE-CRAB CLAWS



Mustard Sauce for Stone-Crab Claws image

This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 2 1/2 cups (enough for about 3 dozen claws)

Number Of Ingredients 5

2 cups mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons dry mustard
1/2 cup heavy cream
Coarse salt

Steps:

  • Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.

JOE'S STONE CRAB - MUSTARD SAUCE



Joe's Stone Crab - Mustard Sauce image

Make and share this Joe's Stone Crab - Mustard Sauce recipe from Food.com.

Provided by Tarbean

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon colman's dry mustard
1/2 teaspoon colman's dry mustard (optional)
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A.1. Original Sauce
1 tablespoon heavy cream
1 tablespoon milk
salt

Steps:

  • Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

Nutrition Facts : Calories 1018.9, Fat 86.9, SaturatedFat 15.4, Cholesterol 83.8, Sodium 1795.9, Carbohydrate 61.3, Fiber 0.8, Sugar 16.6, Protein 4.6

MUSTARD SAUCE FOR STONE CRABS



Mustard Sauce For Stone Crabs image

Provided by David Edelstein

Categories     easy, weekday, condiments

Time 40m

Yield About 1 cup sauce, enough for 4 servings

Number Of Ingredients 6

3 1/2 teaspoons Colman's dry mustard
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A1 sauce
1/8 cup light cream
Pinch salt

Steps:

  • In a bowl, combine the mustard and mayonnaise and beat for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill for at least 1/2 hour. Serve with stone crabsfor dipping.

STONE CRABS WITH MUSTARD SAUCE



Stone Crabs with Mustard Sauce image

Florida stone crabs are a seasonal treat that are uniquely Florida. If you've ever heard of Joe's Stone Crab, this is what the fuss is about. Here's how to make this Sunshine State classic at home.

Provided by Lisa Lotts

Categories     Appetizer

Time 15m

Number Of Ingredients 6

4 pounds stone crab claws
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/2 lemon (juiced)
2 teaspoons worcestershire sauce
hot sauce (to taste)

Steps:

  • In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
  • Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
  • Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
  • You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
  • Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.

Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 21 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 59 mg, Sodium 1198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STONE CRAB CLAWS WITH MUSTARD DIPPING SAUCE RECIPE



Stone Crab Claws With Mustard Dipping Sauce Recipe image

Dip your chilled stone crab claws into this zesty mayo-based sauce with Dijon, horseradish, lemon juice, and a touch of hot sauce.

Provided by Carrie Vasios Mullins

Categories     Appetizer     Appetizers and Hors d'Oeuvres     Condiments and Sauces

Time 10m

Yield 6

Number Of Ingredients 7

For Mustard Dipping Sauce
1 cup mayonnaise
1/4 cup prepared horseradish
1/4 cup dijon mustard
1 teaspoon hot sauce, such as Frank's
1 1/2 teaspoons fresh lemon juice
30 stone crab claws, chilled

Steps:

  • In a small bowl, stir together mayonnaise, horseradish, Dijon, hot sauce, and lemon juice until well combined.
  • For serving: Pour dipping sauce into a ramekin or small bowl. Place dipping bowl on a large ice-filled platter and fan crab claws around it.

Nutrition Facts : Calories 468 kcal, Carbohydrate 2 g, Cholesterol 258 mg, Fiber 1 g, Protein 46 g, SaturatedFat 5 g, Sodium 1553 mg, Sugar 1 g, Fat 30 g, ServingSize 6 as an appetizer, UnsaturatedFat 0 g

STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE



Stone Crab and Whole Grain Mustard Remoulade image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 5

1 cup mayonnaise
1 tablespoon ancho powder
1 tablespoon stone ground mustard
1 tablespoon lemon juice
1 dozen Stone Crab claws, cooked

Steps:

  • Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.

JOE'S STONE CRAB-MIAMI MUSTARD SAUCE



Joe's Stone Crab-Miami Mustard Sauce image

Make and share this Joe's Stone Crab-Miami Mustard Sauce recipe from Food.com.

Provided by LAURIE

Categories     Sauces

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 6

3 1/2 teaspoons dry English-style mustard (Colemans is preferred)
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A.1. Original Sauce
1/8 teaspoon salt
2 tablespoons light cream

Steps:

  • Mix all ingredients except cream together.
  • Beat slowly with electric mixer.
  • Gradually, beating constantly, add the cream.
  • Beat at slow speed until it thickens to desired consistency.
  • Chill.
  • Use on any seafood.

Nutrition Facts : Calories 764.5, Fat 65.1, SaturatedFat 11.4, Cholesterol 60.7, Sodium 1564.1, Carbohydrate 46.1, Fiber 0.6, Sugar 12.5, Protein 3.6

Tips:

  • Choose fresh stone crabs: Look for crabs that are heavy for their size and have bright, bulging eyes. Avoid crabs with cracked shells or missing limbs.
  • Clean the crabs: Rinse the crabs under cold water and remove any seaweed or debris. Use a sharp knife to cut the crabs in half lengthwise. Remove the top shell and the gills.
  • Cook the crabs: Bring a large pot of salted water to a boil. Add the crab halves and cook for 8-10 minutes, or until the meat is opaque and cooked through.
  • Make the mustard sauce: While the crabs are cooking, make the mustard sauce. Combine mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne pepper in a bowl. Stir until well combined.
  • Serve the crabs: Arrange the crab halves on a platter and spoon the mustard sauce over top. Serve with lemon wedges and crackers.

Conclusion:

Stone crabs are a delicious and versatile seafood that can be enjoyed in many different ways. Whether you're serving them as an appetizer, main course, or snack, these recipes are sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy seafood, give stone crabs a try!

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