Stone crab claws always remind me of warm coastal evenings — the kind where you sit down with a chilled platter and crack into sweet, firm meat without needing to cook a thing. The first time I had them at home, I realized how simple they are to enjoy once you get the hang of cracking them and whisking together a good mustard sauce. This version keeps all the charm of a restaurant plate but with an easy, relaxed approach you can enjoy anytime during the season.
How to Eat Florida Stone Crab Claws
Stone crab claws are steamed the moment they’re harvested, so they’re fully cooked by the time you buy them. They’re sorted by size — Colossal, Jumbo, Large, and Medium — with Large being the usual choice. At the market, I always ask them to crack the claws for me. Once home, I keep them chilled and try to enjoy them within a day while the meat is at its sweetest.
How To Crack Crab Claws
If you bring the claws home uncracked, you can do it easily with tools you already have. A crab cracker works great, but a sturdy knife does the job too. Place the flat side of the knife on the claw and press down gently until the shell cracks. The goal is to loosen the shell without crushing the meat. Some fish markets sell simple crab-cracking tools that make the process even easier.
How Big Are Stone Crabs?
Harvesters take only claws that measure at least 2 ¾ inches long. The crab itself goes right back into the water, where it grows new claws over the next year or two. That slow, natural regrowth is part of what makes these claws such a special seasonal treat.
Stone Crab Claws Are Sustainable
Since only the claws are collected and egg-bearing crabs are off-limits, stone crabs remain a responsible seafood choice. There are size rules and daily limits in place to protect the population so the season stays healthy and steady each year.
Mustard Sauce for Stone Crabs
A good mustard sauce is the classic partner for chilled stone crab claws. It’s creamy with a bit of sharpness and comes together in minutes.
Stir together:
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Mayonnaise
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Dijon mustard
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Worcestershire sauce
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Lemon juice
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Horseradish
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Salt
Some versions use a touch of sugar, and I’ve tried it at home after tasting a sweeter style in the Keys. It rounds out the flavor nicely.
Where Can I Get Stone Crabs Online?
Many Florida markets ship claws overnight during the season. If you want the full experience, a visit to the Keys between October and May lets you enjoy them fresh at almost every local seafood spot.
How Many Claws Per Person?
For a good platter, around 1½ pounds of claws will comfortably serve two adults.
Are Stone Crabs Expensive?
Stone crab claws are known for their price because only the claws are harvested, and the process takes skill. Medium claws cost less, while colossal claws can be a splurge. The flavor stays the same across sizes, so the choice really depends on your budget.
What Size Stone Crab Claws Should I Buy?
Medium and large claws give you great value and taste. Jumbo and colossal claws feel more dramatic on the plate but don’t necessarily taste better.
Storage
Store fresh claws in a plastic bag in the coldest part of the refrigerator and try to enjoy them within 24 hours. They can last longer, but the sweetness fades with time.
Nutrition in Stone Crabs
Stone crab claws are naturally lean, high in protein, and rich in minerals. I usually squeeze lemon over them or dip them in a bit of melted butter when I’m not in the mood for mustard sauce. During season, you can find them in most seafood restaurants around the Keys.
Where to Get Stone Crabs in Key West
Many spots in Key West serve them during the season. As long as the claws are fresh, you’re in good hands. The meat should taste sweet, clean, and slightly briny. In Miami Beach, long-standing seafood places often serve them, though getting a table can take patience during peak season.
FAQ
Are stone crabs from the United States?
Yes, they are primarily harvested in Florida waters.
Are stone crabs killed for their claws?
No. Only the claws are taken, and the crabs are returned to the ocean.
When is Florida stone crab season?
Mid-October through early May.
What is a good stone crab dip?
Mustard sauce is the classic option, but lemon butter works well too.
What do stone crabs taste like?
Sweet, firm, and delicate with a clean flavor.
Stone Crab Claws With Mustard Dipping Sauce
Stone crab claws are a true coastal treat—naturally sweet, tender, and deliciously simple.
Ingredients
- 3 pounds steamed stone crab claws
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons creamy horseradish
- 2 teaspoons Worcestershire sauce
- Sea salt, to taste
Instructions
- Start by making sure your stone crab claws are well-chilled. Since they’re steamed right after harvesting, they’re ready to enjoy as soon as they’re cracked and served cold.
- For the sauce, mix the mayonnaise, Dijon, lemon juice, horseradish, and Worcestershire in a bowl until smooth and creamy. Taste and adjust with a little salt if needed.
- Arrange the cold claws on a platter and serve them with the mustard sauce alongside. Lemon wedges and melted butter make great additions for anyone who likes extra richness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 716Total Fat 51gSaturated Fat 9gUnsaturated Fat 42gCholesterol 352mgSodium 1850mgCarbohydrates 1gFiber 0gSugar 1gProtein 61g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Stone crab claws with mustard dipping sauce are one of those dishes that feel special without asking you to do much more than chill, crack, and dip. The short season makes them something to look forward to each year. Once you taste how sweet and simple they are to enjoy at home, you’ll understand why people in Florida mark their calendars for stone crab season every fall.
