6 to 8 medium or bigger Florida stone crab claws
Ice to keep the claws cold and serve on
4 Florida Key limes (or 2 regular limes), juiced
2 lemons, halved or wedged
1 cup low-fat mayonnaise
5 tablespoons Dijon mustard
1 teaspoon Florida seafood seasoning blend
Sea salt and fresh ground pepper, to taste
In a small bowl, combine the mayonnaise, mustard, seafood seasoning and Key lime juice. Taste the mustard sauce and adjust seasoning with salt and pepper. Serve stone crab claws with the mustard sauce.
Carefully crack claws using a wooden hammer or a seafood cracker; remove shell and movable pincer, leaving meat attached to the remaining pincer. Garnish claws with lemon and serve over ice with dipping sauce.
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