Crab Recipes

Florida Keys Stone Crab Preparation & Mustard Sauce Recipe

Your Stone Crab claws are freshly cooked and ready for consumption.

  1. Please remove the items from the sealed plastic bags.
  2. Rinse the items under cold running water.
  3. Pat dry and place in a bowl and cover with a clean damp towel or place in a drip pan and cover in ice.
  4. Keep refrigerated. Stone Crabs should remain below 38º F.

If your shipment is left in the sealed plastic bags, it cannot “BREATHE” and will deteriorate at a more rapid rate.  If refrigerated properly your stone crabs can be kept for 2-3 days.  We recommend using your product as soon as possible.

Stone crabs are cooked before shipping and do not need to be cooked again before serving.  Most people choose to eat them cold, however, some people may want to reheat and serve with melted butter. Remember, all you are trying to do is warm them, not cook them.  Too much heat or too long will ruin the flavor of the stone crab.


Steam over boiling water until crabs are reheated, but do not overcook. Be careful, claws are good conductors of heat.


Claws can be consumed cold or hot.  Various household kitchen utensils may be used to fracture Stone Crab claws.  Before cracking, place the claw on a cutting board or other hard surfaces. Then place a kitchen towel over the claw (this will keep from splattering crab juice). Take a utensil or mallet and lightly crack the claw and knuckles. Next, peel the shells from the claw meat and the meat in the two knuckles. Please note that there is a hard center membrane inside the meat, so when biting into the meat be careful and watch for shells. To enhance the sweet flavor, squeeze lemon or lime juice over the meat, dip into our original recipe mustard sauce. Just remember to crack only as many as you can eat at one time. Once cracked the claws will not hold well for a long period of time.

Famous “Joe’s Stone Crab Restaurant” Mustard Sauce


  • 3 1/2 teaspoon dry English mustard
  • 1 cup mayonnaise
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon A-1 Steak Sauce
  • 1/8 cup light cream
  • 1/8 teaspoon salt


  1. Blend the mustard and mayonnaise.
  2. Beat for about 1 minute.
  3. Add the remaining ingredients and beat until the mixture reaches a creamy consistency.

Yield: About 1 cup

Cold Blue Crab Dip

Yields about 1.25 lb


  • 1 lb Blue Lump or Super Lump Crabmeat  – picked, free of any shells –
  • 1 medium shallot –  finely chopped
  • 1 garlic clove – finely chopped
  • ½ cup Italian Parsley – finely chopped
  • 2 to 3 Tbsp mayonnaise
  • Juice of one large lemon  – or 3 limes if you prefer –
  • salt and pepper (to taste)


  1. In a mixing bowl, place the crabmeat.
  2. Add all other ingredients. Combine gently.
  3. Adjust seasoning if necessary
  4. Refrigerate until ready to serve

Serve with white corn tortilla chips, toasted pita bread chips or toasted French bread


Crab Quiche


  • 1 cup crab meat, drained
  • ½ cup Swiss cheese, grated
  • ½ cup cheddar cheese, grated
  • 1/3 cup chopped scallions
  • ½ cup mayonnaise
  • 3 eggs beaten
  • ½ cup milk
  • 2 tbsp all-purpose flour
  • 1 pie pastry shell


  1. Prebake pie shell to package directions and allow to cool.
  2. In a large bowl, mix mayonnaise, eggs, milk, flour until well-blended and stir in crab, cheese, and scallions.
  3. Pour into the pie shell.
  4. Bake in a preheated oven at 350 F for 35-45 minutes or until the top is golden brown.
  5. Remove and let stand for 15 minutes
  6. Cut into wedges and serve


Drunken King Crab Legs


  • 3 bottles premium ale
  • 3 lemons, cut in ½
  • 1 head garlic, split in ½
  • 3 pounds king crab legs, split
  • Drawn butter, for serving


  1. To a large stockpot with a steamer insert, add beer, lemons, and garlic.
  2. Bring to a boil.
  3. Add crab legs and cover.
  4. Steam for 5 minutes.
  5. Serve with drawn butter.


Crab Cakes


  • 5 cups cooked crab meat
  • ½ cup red pepper minced
  • ¼ cup green onion, minced
  • 2 tbsp fresh dill
  • ¼ cup mayonnaise
  • 1 egg white
  • ½ cup panko, half for mix and half for breading cakes
  • 1 tsp Old Bay seasoning
  • ¼ tsp freshly ground black pepper


  1. Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
  2. Form into 12 cakes and roll in panko crumbs.
  3. Heat skillet over medium heat with a bit of vegetable oil. Add crab cakes, but do not crowd skillet as you’ll need to gently flip after 1-2 minutes or when golden on each side.
  4. Garnish with chopped dill and serve with sriracha dipping sauce.