I love, love, love stone crab claws. They are a delicacy that I enjoy once a year. Stone crab claws are such a sustainable food source as the entire creature is not harvested ~ just their claws…AND they regenerate their claws (so that makes me happy).
With that said, unless you are in Florida, they are probably an expensive meal (here in Louisville, they are $30 a pound). This meal is so worth it, but as I stated, they are a once-a-year treat for me. Although melted butter is always a fantastic go-to dipping sauce, I thought you’d enjoy this different tasting experience!
Stone Crab Claws with Honey Dijon Dipping Sauce
- 2 pounds stone crab claws, steamed
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon raw honey
- 2 teaspoons lemon juice
- 3 tablespoon ghee or organic butter
- 1 tablespoon finely diced onion
- dash of Sriracha or preferred hot sauce
- 2 egg yoiks
- In a small saucepan, combine mustard, honey, lemon juice, ghee, onion, hot sauce, and a pinch of sea salt. Heat on medium heat for about 5 minutes.
- In a separate bowl, whisk egg yolks with about 1-2 tablespoons of the saucepan mixture (this will temper your eggs so you don’t end up with scrambled eggs). Add this mixture back to the saucepan. Whisk.
- Serve the steamed crab with the sauce on the side.