The Boathouse ★ 4.0
The Boathouse at Disney Springs is the dockside American seafood restaurant with raw bar, lobster rolls and Amphicar lake tours of the Disney Springs lake.
Signature: Lobster roll, Amphicar tour
History
Stone crab fishing developed in 1920s Florida when fishermen learned the crabs would regenerate a claw after a single one was harvested, making the fishery uniquely sustainable. Joe's Stone Crab opened in Miami Beach in 1913 and codified the dish nationally. Season runs October 15 through May 1, when Gulf-side claws hit Florida menus from Naples to Tampa to Orlando. The Boathouse at Disney Springs, Christner's and the Capa rooftop at Four Seasons all run a seasonal stone-crab plate.
Common allergens: Shellfish, Mustard, Eggs
Make it at home
Ingredients
- 12 large fresh Florida stone crab claws, pre-cooked (they are always sold cooked)
- 60g Colman's English dry mustard
- 120g good mayonnaise
- 30ml whole milk or heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 1 teaspoon salt
- Lemon wedges and saltine crackers to serve
Method
- Stone crab claws are sold pre-cooked. Chill them well in the refrigerator before serving, at least 2 hours.
- Whisk Colman's dry mustard with 2 tablespoons cold water in a bowl until smooth.
- Whisk in mayonnaise, milk, Worcestershire, vinegar and salt. Adjust salt and Worcestershire to taste.
- Refrigerate the sauce 30 minutes before serving so flavors marry.
- Crack each claw with the back of a heavy knife or a wooden mallet at the joints and along the claw. Remove the shell pieces, leaving the cartilage and meat intact.
- Arrange chilled claws on a platter over crushed ice. Serve mustard sauce, lemon wedges and saltines on the side.
Tip from the editors. Joe's Stone Crab's famous mustard sauce ratio is roughly 1 tablespoon Colman's dry mustard to 1 cup mayonnaise. Adjust mustard to taste; some prefer a sharper sauce.
Where to eat florida stone crab claws
Florida stone crab claws in Orlando
Christner's Prime Steak and Lobster ★ 4.6
Christner's Prime Steak and Lobster is a steakhouse room in Icon Park. Book the chef's counter for a view of the dry-aged ribeyes hitting the grill.
Why locals love it: A family-run independent steakhouse on Lee Road since 1993, with USDA Prime cuts and a Wine Spectator-award wine list nobody talks about.
Tip: Book the chef's counter for a view of the dry-aged ribeyes hitting the grill.
Capa ★ 4.6
Capa at the Four Seasons Resort Orlando is a seventeenth-floor Spanish steakhouse with charcoal-grilled cuts, paella and rooftop fireworks views.
Florida stone crab claws in Tampa
Ulele ★ 4.4
Ulele on the Tampa Riverwalk in a restored 1903 water works building cooks native-inspired Floridian fish, alligator and pompano over a 10-foot barbacoa.
Bern's Steak House ★ 4.9
Bern's Steak House in Hyde Park is the 1956 dry-aged steakhouse running the largest restaurant wine cellar in the world: 500,000 bottles, 6,500 labels.
The Pearl ★ 4.3
The Pearl on Water Street is the Cameron Mitchell downtown gastropub: oysters, dry-aged steaks, made-from-scratch entrees and a pie-only dessert menu.
Lilac ★ 4.5
Lilac at the Tampa EDITION hotel runs Chef John Fraser's Mediterranean prix-fixe with Greek heritage. Held a Michelin star 2024 to 2025, kept on Recommended.
More cities are in research. Want florida stone crab claws covered somewhere specific? Tell us where you want to eat.