Stone Crab Claws are in season and Whole Foods has a huge selection. If you have not tried them, you definitely should. Buy 3 or 4 claws for each person. They are already cooked and all you need to do is crack and peel them. It is messy but so worth it.

I prefer them plain or with a little butter and lemon. Many people love the sauces and I have included the sauces from the Ultimate Cookbook. The Tangy Stone Crab Sauce has a strong mayonnaise taste so I double the other ingredients since I am not a mayonnaise lover. The Stone Crab Mustard Sauce is more my taste. We use Dijon Mustard for the prepared mustard and add a little extra. Use fresh parsley instead of dried. It freshens your breath too.

Here is the recipe from the Ultimate Cookbook. Enjoy!

Stone Crab Claws
Preparation time:  10 minutes       Cooking time:  10 minutes

6 pounds cooked stone crab claws
8 lemon or lime wedges 
2 sticks salted butter, melted
4 cups crushed ice  
1 cup honey mustard
Stone Crab Mustard Sauce 
Tangy Stone Crab Sauce

Crack the stone crab claws well.  Pound them with a wide headed mallet, lead pipe or rolling pin, starting at the knuckle and working toward the claw.  Mound the ice on a large platter.  Arrange the claws on top.   Garnish with lemon or lime wedges.  Provide each guest with small dishes of melted butter and honey mustard or another sauce, plus a bowl for holding the empty shells.  Yield: 4 servings

Stone Crab Mustard Sauce
½ cup commercial sour cream
1½ tablespoons prepared mustard
2 teaspoons melted butter or margarine 
½ teaspoon dried parsley flakes 
¼ teaspoon salt

Combine all ingredients in a small saucepan. Cook over low heat just until sauce is warm, stirring constantly. Yield: about  1/2  cup.

Tangy Stone Crab Sauce
1 cup mayonnaise
1 teaspoon dry mustard
1½ teaspoons lime juice
¼ teaspoon salt
¼ teaspoon hot sauce
6 drops tarragon vinegar
Dash of fresh ground pepper

Combine all ingredients in a small bowl, mixing well. Yield: about 1 cup.