{
  "id": "CAT01-R11",
  "slug": "cat01-r11-stone-crab-claws-with-mustard-dipping-sauce",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r11-stone-crab-claws-with-mustard-dipping-sauce.html",
  "title": "Stone Crab Claws with Mustard Dipping Sauce",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 30,
  "total_time_minutes": 50,
  "primary_cooking_method": "NO_COOK",
  "primary_food": "stone crab",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "egg",
    "milk",
    "fish"
  ],
  "ingredients": [
    "3 pounds cooked stone crab claws (medium), kept cold",
    "1/2 cup mayonnaise",
    "1 1/2 teaspoons dry mustard powder",
    "1 teaspoon Dijon mustard",
    "2 tablespoons heavy cream",
    "1 teaspoon Worcestershire sauce",
    "2 lemons (1 juiced for the sauce, 1 cut into wedges)"
  ],
  "directions": [
    "Scrub the lemons under running water. Juice 1 lemon and cut the other into wedges.",
    "Whisk the mayonnaise, dry mustard, Dijon mustard, heavy cream, Worcestershire sauce, and 1 teaspoon of the lemon juice until smooth.",
    "Cover the sauce and refrigerate at least 30 minutes so the flavors blend and it stays well chilled. Keep the claws refrigerated at 40°F or below the whole time.",
    "Wrap one claw at a time in a kitchen towel and tap it firmly with a mallet or the back of a heavy spoon on each section of shell until it cracks. Do not smash it.",
    "Peel away the cracked shell pieces, leaving the meat attached to the movable pincer as a handle.",
    "To serve chilled, arrange the claws on a platter over ice. To serve warm, steam them in a covered basket over simmering water 3 to 5 minutes until the meat is heated through to 145°F — do not boil, or the meat turns tough.",
    "Serve with the cold mustard sauce and lemon wedges.",
    "Return claws and sauce to the refrigerator within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Buy claws only from a licensed seafood dealer, keep them at 40°F or below, and discard any with an off or ammonia smell. Claws are already cooked; if you warm them, heat until the meat reaches 145°F. The cream-and-mayonnaise sauce must stay refrigerated, and claws and sauce should not sit out more than 2 hours (1 hour above 90°F).",
  "skill_taught": "Cracking cooked crab claws cleanly so the meat comes out in one piece.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}