Stone crabs are a culinary treat in Florida. Especially since there is only a seven month season. If you’ve never had them, you’re missing out. There’s a debate among people as to whether to enjoy them hot with drawn butter or cold with a mustard dipping sauce. The latter is the more traditional way and my personal favorite, especially if it’s Key lime mustard dipping sauce.
If you aren’t familiar with Key limes, you can read about them in my post about the fruit. Plus I have many other recipes using them including Key lime muffins with Key lime glaze and Tupelo honey Key lime vinaigrette. Like all of my Key lime recipes, this one uses fresh juice from the tree that grows in my yard.
A few fun facts about stone crabs
They were named by the Native Americans because their shells are so tough, a stone was used to crack them. Stone crabs are the only thing we take from the sea that we don’t kill. They regenerate their claws, in about a year. Stone crab season in Florida is only 7 months long, from October 15 to May 15. When you order stone crab claws in a restaurant they arrive already partially cracked. When you purchase stone crabs, they are sold to you cooked, they have to be. Some can have pockets of air in the claw that will yield less meat. Those with the air pockets are known as floaters and must be labeled as such so consumers know. They are often cheaper. Stone crabs generally come in four sizes, medium, large, jumbo and colossal and the price reflects the size.
Knowing that stone crabs are difficult to come by in other parts of the United States, this Key lime mustard dipping sauce would also be delicious with chicken tenders.
My blogger friends and I are sharing recipes for picnics today. The fact stone crabs can be served cold makes them perfect for a picnic. They are easily transported and, while you’re keeping the claws cold, you can just tuck the Key lime dipping sauce in the cooler too. Be sure to visit their recipes too.
Key Lime Mustard Dipping Sauce
Key lime mustard sauce is the only condiment you need when serving Florida Stone Crab claws.
Ingredients
- 4 Florida Key limes, juiced
- 1 cup mayonnaise
- 5 tablespoons Dijon mustard
- Sea salt and freshly ground pepper, to taste
Instructions
- In a small bowl, combine the Key lime juice, mayonnaise, and Dijon mustard. Taste the mustard sauce and adjust seasonings with salt and pepper. Refrigerate to allow flavors to develop, at least 2 hours. Serve with Florida stone crab claws.
- Asian Slaw by A Day in the Life on the Farm
- Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook
- Chicken BLT Shaker Salad by Cindy’s Recipes and Writings
- Deviled Eggs with Horseradish and Dill by Palatable Pastime
- Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table
- Italian Antipasto Pasta Salad by Books n’ Cooks
- Marinated Three Bean Salad by Jolene’s Recipe Journal
- Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Smashed Cucumbers with Vinegar by Simple and Savory
- Southern Crispy Oven Fried Chicken by Everyday Eileen
anne lawton says
I love stone crab claws and this dip!
Patty says
I love these stone crab claws and your key lime dip looks so delicious and refreshing, thanks for the recipe!
shelby says
I have never had a stone crab but would love to try it. Thanks for a great explanation of what they are! I also think your sauce combination sounds delicious and yes, for now we will try it with chicken 🙂 Next time I visit you it will have to be during a time you can serve this dish to me! 🙂
1particularhrbr says
You are welcome anytime!
Veena Azmanov says
Oh God, what a tasty looking this Key Lime Mustard Dipping Sauce is! I am in love with the colors and how simple and short the ingredient list is. Yum!
Natalie says
Looks so delicious! The key lime mustard dipping sauce sounds amazing and so refreshing!
Jessica Levinson says
Lots of great facts about stone crabs! The key lime mustard dipping sauce sounds wonderful!
Eileen Kelly says
I have had stone crabs and they are delicious. I had no idea about their history and that they are sold cooked. Long Island crabs are very different. The key lime mustard sauce is ah-mazing and can go on crabs but I can see this on so many other things too. Just delish!
Stella says
This sauce looks delicious. Lemon recipes are always good during sunny days. I think this sauce is a perfect dipping for anything.
Cindy Kerschner says
Fascinating facts about the crabs and their claws. If I ever get back to Florida I need to try some with this sauce!
Liz @ Books n' Cooks says
First of all, I’m jealous that you have a key lime tree in your back yard. And secondly, I’m intrigued by the sauce – I’ve never heard of eating crabs with a mustard-based sauce. Going to need to try next time I’m in Florida and can try with your local crabs!
Jolene says
I’ve never seen stone crabs, but I know we will love this on chicken!
Camilla at Culinary Adventures says
We have rock crabs here in California, but your season is definitely longer! Nice dipping sauce.
Colleen - Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
I don’t think I’ve ever tried stone crabs before but I’m pretty sure I could smother anything with this sauce and be perfectly happy!!!
Wendy says
Is there a reason that they must be sold cooked? Is it for freshness reasons? This was a very interesting article today Ellen. I didn’t know that stone crabs claws regenerated. Thanks so much for hosting.
1particularhrbr says
They are sold cooked in the event there are the air pockets in the claw. There’s less meat if there’s air in the claw.