How to Make Stone Crab Dipping Sauce, Joe's Way and the Dean Max Way

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Probably the number-two reason to live in South Florida (besides the weather -- damn, is it beautiful out today) is stone crabs. Having these sweet, meaty claws available fresh in almost every raw bar, fish market, and seafood restaurant during season is worth any amount of torture endured the rest of the year.

That season starts October 15, by the way. Start counting down the days.

The classic way to eat stone crab claws is to pick off the shell and dip the meat in a mustard-based sauce that's slightly spicy and slightly creamy. The original recipe comes from Joe's Stone Crab, and even though you can order some direct from Joe's, it's cheaper and easier to make at home. Just go to your local fish market and pick up some claws (here's a good list of places to find some). Then try the simple recipe below.

Also check out Jan Norris' blog who did a similar post that includes Max's Dill Aioli recipe. 

Joe's Stone Crab Mustard Sauce

3 1/2 ts dry English mustard

1 c mayonnaise

2 ts Worcestershire sauce

1 ts A-1 Steak Sauce

1/8 c light cream

1/8 ts salt


Blend the mustard and mayonnaise. Beat for about 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

Yield: 1 cup

Looking to fancy up your sauce a tad? Here's a recipe for stone crab mustard sauce from Dean James Max of 3030 Ocean.

Dean's Mustard Sauce

½ cup honey

3 tbs. Dijon mustard

2 eggs

1 cup Champagne vinegar

1 tsp. cayenne pepper

3 cups grapeseed oil



Combine everything except oil in blender. Blend until smooth. Drizzle in oil.

Enjoy them crabs!

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