Stone Crab and Mustard Sauce Heaven!

Yesterday I was delirious, lost in Stone Crab and Mustard Sauce heaven.

I spent many years of my young adulthood in Miami. Stone Crabs were a main part of my diet when in season.

Joe’s Stone Crabs on South Beach was an institution even when the neighborhood was not so nice. We ate there often. Every chance I could, I bought them. I made mustard sauce, cut lemons, cracked the claws and man, I was in heaven.

You Floridians know what I mean!

Yesterday when I was in Clean Catch Fish Market, Bill told me they were getting in some big claws in the morning so, how could I resist? I reserved 6 claws. After I saw the size, I cut my order in half. Each claw was nearly a pound or more!

Since he advised me to come after 11. I sauntered in at about 12:30 and sure enough the claws were in. They were easily a pound each. Huge!

There are several things about stone crabs you should know. You always buy them cooked. All you have to do is crack them and eat.

They are harvested one claw at a time. They re-grow what ever claw is taken. Some years it is all left claws others, it is all right claws. You never eat the entire crab, just one claw or the other. The crab is not killed, pissed off, I’m sure, but not killed. Besides, they can regenerate claws so I don’t feel so bad.

I wonder if the claws grow fast to accommodate the size of the rest of the crab. I have never seen claws as huge as these.

Wonder if they grew by the nuclear power plant in Jupiter, FL.

Needless to say they were delicious!

I made coleslaw, oven fried potato wedges, Mustard Sauce, cut lemons, poured  well-chilled champagne.

What a lunch! (Robert is so lucky!)

Mustard Sauce for Stone Crabs

As you may know, I love to make condiments. Here’s a great sauce to add to your repertoire.
  • 1 tablespoon dried mustard (Coleman’s)
  • 1 tablespoon water

Stir together to make a smooth paste.


  • 2 ounces smooth Dijon mustard
  • 4 ounces sour cream
  • 2 ounces mayonnaise
  • 1 tablespoon finely minced shallot
  • 2 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon lemon juice

Add 2 tablespoons chopped fresh tarragon for a different flavor and versatile sauce.

Mix everything together an allow the flavors to mellow for at least 30 minutes before serving.

The shells were easy to crack

The shells were easy to crack and to get to the succulent bits of meat

All that remained . . .