Stone Crab Claws with Mustard Dipping Sauce
Warm stone crab claws with a tangy mustard-horseradish mayo sauce make a simple, briny starter that feels special without much fuss.
Prep 5 min · Cook 15 min · Total 20 min · Makes 4 servings
Ingredients
- 2 pounds stone crab claws
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon
- Salt and pepper to taste
Directions
- Heat the oven to 375 degrees F (190 degrees C).
- Spread the crab claws over a baking sheet in a single layer, then season them with salt and pepper to taste.
- Bake for 15 minutes, until the claws are hot all the way through and have picked up a little color.
- While they bake, add the lemon juice, Worcestershire sauce, horseradish, mustard and mayonnaise to a small bowl, and stir until the sauce is smooth and combined.
- Bring the crab claws to the table with the mustard dipping sauce alongside.