• 4servings
  • 50minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B12, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 pounds cooked stone crab claws

  2. 1 cup mayonnaise

  3. 2 teaspoons hot chili sauce (recommended: Sriracha)

  4. 1 teaspoon grated fresh ginger

  5. 1/2 teaspoon minced garlic

  6. 1 teaspoon minced green onions

  7. 1 teaspoon Key lime juice, or to taste

  8. 1 tablespoon freshly chopped cilantro leaves

  9. 1/2 teaspoon freshly ground white pepper

  10. 1/4 teaspoon salt

  11. 1 lime, cut into wedges

  12. 2 tablespoons picked cilantro leaves, for garnishing

Instructions Jump to Ingredients ↑

  1. Crack the claws by placing them on a cutting board, covering them with a towel, and hitting the knuckle of the claw with a mallet. Store the crabs on ice until ready to serve.

  2. To make the dipping sauce, stir together the mayonnaise, hot chili sauce, ginger, garlic, green onions, lime juice, chopped cilantro, white pepper and salt in a medium bowl and refrigerate, covered for half an hour before serving.

  3. When ready to serve, pile the crab claws on platters, garnish with the lime wedges and cilantro leaves and serve with the Key West Cocktail Sauce .


Send feedback