Stone Crab Claws with a Key West Cocktail Sauce

Total Time:
50 min
Prep:
20 min
Inactive:
30 min

Yield:
4 to 6 servings with 1 cup cocktail sauce
Level:
Easy

Ingredients
  • 6 pounds cooked stone crab claws
  • 1 cup mayonnaise
  • 2 teaspoons hot chili sauce (recommended: Sriracha)
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon minced garlic
  • 1 teaspoon minced green onions
  • 1 teaspoon Key lime juice, or to taste
  • 1 tablespoon freshly chopped cilantro leaves
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon salt
  • 1 lime, cut into wedges
  • 2 tablespoons picked cilantro leaves, for garnishing
Directions
  • 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.

  • 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.

  • 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.


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