In my experience stone crab claws are usually served cold, in the shell already cracked for the diner. Most restaurant’s serve them with dipping cups of mustardy stone crab sauce or melted butter — or both. This is the mustard sauce made famous by Joe’s Stone Crab, Miami Beach.
- 1 tablespoon Colman’s dry mustard (or more to taste)
- 1 cup mayonnaise
- 2 teaspoon Worcestershire sauce
- 1 teaspoon A‑1 sauce
- 2 tablespoon cream
- kosher salt (to taste)
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
Add the Worcestershire, A‑1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you’d like a little more mustardy bite, whisk in ½ teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.