Florida · Starter
Florida Stone Crab with Mustard Sauce
- Easy
- 20 min
- roughly 4 of 4 for cost
Leads with acid holding everything up to the light, savory depth stacked from the pantry’s bass notes, on a rich, rounded finish.
Ingredients
- 1.5kg stone crab claws, cooked and chilled
- For the sauce: 200g mayonnaise, 2 tbsp Colman's dry mustard, 1 tbsp Worcestershire, 1 tbsp cream, 1 tsp lemon juice, pinch of salt
- Lemon wedges
- A wooden mallet
The skills inside
Allergen screen
Found: dairy · egg · fish · shellfish · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Chill the claws thoroughly; stone crab is always served cold.
- Whisk the dry mustard into the mayonnaise and let it sit 10 min to bloom and sharpen. 10 min
- Beat in the Worcestershire, cream, lemon, and salt.
- Crack the claws with a mallet, cracking each segment so the meat pulls free clean.
- Serve the claws on ice with the mustard sauce and lemon.
At the Table
- The Pour
- Barrel-aged Chardonnay (Meursault style)
- Also Right
- Champagne
- From the Taps
- Pilsner or witbier
- Zero-Proof
- White grape & tonic
Butter-dressed shellfish climbs a weight class: oak-and-cream Chardonnay matches it richness for richness.
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