Try This Recipe to Enjoy the Best Stone Crab Claws Like a True Floridian

Freshwater shrimp

Did you know that, according to Undercurrent News, seafood consumption is expected to grow by 8% over the next decade? On average, Americans will be consuming 45 pounds of seafood, whether it’s haddock, freshwater shrimp, or lobsters, each and every year. What’s behind the sudden explosion in seafood’s popularity?

As ever, seafood remains one of the healthiest sources of protein found anywhere. Take stone crabs, for example. Every 114g serving contains 15 grams of protein, a slew of vitamins, and no fat whatsoever, according to Caloriecount.com. When you mix the incredible flavor and nutrition of seafood favorites, crab meat or otherwise, with the increasing number of producers selling seafood online, you have the perfect storm for increased seafood consumption, both in the U.S. and abroad.

One of the biggest producers of seafood in the world is the Florida Keys. According to the Florida Fish and Wildlife Commission, the Florida Keys seafood industry generates $7.1 billion in annual revenues and sustains nearly 66,000 jobs. Unsurprisingly, one of the region’s biggest exports is its stone crab claws, often touted as the best stone crab claws in the world. Sold near and far, the best stone crab claws from the Florida Keys are often eaten hot with a side of melted butter, but if you really want to enjoy the best stone crab claws in the way their eaten in their native Florida, here’s how to do it.

Recipe for a Traditional Mustard Sauce
In a small mixing bowl, combine one-quarter cup of dijon-style mustard, three-quarters cup of real mayonnaise, two teaspoons of Worcestershire sauce, the juice of one-half lemon, one-quarter teaspoon of Old Bay seasoning, and a pinch of salt and pepper. Serve the best stone crab claws you can get your hands on atop a bed of crushed ice and place a healthy dollop of the mustard mixture in a small ramekin for your friends and family to dip the succulent, slightly salty meat into.

What if I Don’t Like Mustard?
If you’re not a mustard fan but you want to keep the acerbic qualities of the traditional mustard sauce, try making a classic horseradish cocktail sauce instead. While this condiment is more classically associated with chilled shrimp cocktails, its contrast with the sweet flavor of the best stone crab claws works wonders on the taste-buds. Mix one and one-half cups of ketchup, the juice of one lemon, and three tablespoons of horseradish together and serve alongside the chilled crab claws. Fair warning: This one packs a mighty punch.

If you want to do justice to the best stone crab claws and bring out their best flavor, chill them on a bed of ice and serve them with one, or both, of these classic Floridian sauces. Combining freshness with a bit of heat is sure to be a winning combination, whether you serve this as a small lunch or an appetizer at a dinner party.

Leave a Comment