Florida stone crab claws are sustainably harvested October through May, served chilled and cracked open with classic mustard sauce, lemon wedges and saltine crackers.

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.

Where to eat Florida stone crab claws in Orlando

3 editor picks for Florida stone crab claws in Orlando, ranked by editorial score. All Orlando signature dishes · Florida stone crab claws across every city.

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Make it at home

Serves 420 minEasy

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

  1. Stone crab claws are sold pre-cooked. Chill them well in the refrigerator before serving, at least 2 hours.
  2. Whisk Colman's dry mustard with 2 tablespoons cold water in a bowl until smooth.
  3. Whisk in mayonnaise, milk, Worcestershire, vinegar and salt. Adjust salt and Worcestershire to taste.
  4. Refrigerate the sauce 30 minutes before serving so flavors marry.
  5. 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.
  6. Arrange chilled claws on a platter over crushed ice. Serve mustard sauce, lemon wedges and saltines on the side.

Editor tip. 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.

Common allergens: Shellfish, Mustard, Eggs.