Stone Crabs with W Dijon Sauce
4 lbs frozen large stone crab claws
- ½ cup kewpie mayonnaise
- 1 tbsp dijon mustard
- ½ lemon, juiced
- 2 tsp W Sauce®
- Salt and fresh cracked black pepper
- ½ tbsp minced chives, for garnish
2 tsp Fireshire®
In a steamer, place crab claws. Turn on the heat to high and place the lid on the steamer. Once the pot begins to steam, cook for 3 minutes. Turn off heat, and transfer claws to a serving bowl.
- In a small bowl, add mayo, Dijon, lemon juice, W Sauce® or Fireshire®, salt and pepper. Whisk to combine. Garnish with chives.
- Crack crab claws carefully with a cracker or with a large spoon, dip the crab meat, and enjoy!