Stone crab claws
Photo: FoodOfMiami · Public domain

History

Joe Weiss opened Joe's in 1913 on Miami Beach as a small lunch counter; the stone crab arrived in 1921 when a Harvard ichthyologist suggested the crabs could be boiled and chilled. Florida law allows only one claw per crab to be harvested; the crab regrows the lost claw and is returned to the water. Joe's Stone Crab opens for the season every October 15.

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Common allergens: Shellfish, Egg (mustard sauce)

Make it at home

Yield 2Hands-on 15 minTotal 45 minDifficulty Easy

Ingredients

  • 1 kg fresh stone crab claws (pre-cooked when bought at market)
  • 2 tbsp Coleman's English mustard powder
  • 1 cup mayonnaise
  • 1 tbsp Worcestershire sauce
  • 1 tsp heavy cream
  • Pinch salt
  • Shaved ice, to serve

Method

  1. Stone crab claws are sold pre-cooked. Chill them in the fridge for at least 30 minutes before serving.
  2. Crack claws lightly along the shell with the flat of a knife or a wooden mallet; do not split.
  3. Whisk Coleman's mustard powder with mayonnaise, Worcestershire, cream and salt. Adjust salt to taste; let rest 10 minutes.
  4. Pile shaved ice on a platter. Arrange claws on the ice. Serve with mustard sauce alongside.

Tip from the editors. Season runs October to May only. Outside season, Florida stone crab is not legally available; substitute Dungeness for the home version.

Where to eat stone crab claws

Stone crab claws in Miami

Joe's Stone Crab ★ 4.7

$$$$ SeafoodSouth Beach

Joe's Stone Crab in Miami Beach is the 1913 South of Fifth seafood cathedral, serving chilled stone crab claws with mustard sauce from October 15 to May 1.

OrderJumbo or large stone crab claws with the mustard sauce and a side of creamed spinach.

TipNo reservations for dinner; arrive by 5pm or use the take-away counter next door for the same claws to-go.

Directions Book

Garcia's Seafood Grille ★ 4.3

$$ Seafood

Garcia's Seafood Grille is a seafood room in Miami. Sit on the river deck. The fish market next door sells the same catch by the pound to take home.

Why locals goOn the Miami River next to a working fish market, this almost-half-century-old seafood room runs quieter than the Brickell crowd realises and locals book here for stone crab.

TipSit on the river deck. The fish market next door sells the same catch by the pound to take home.

Directions

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