- 1 pound Stone Crab Claws
- 1/2 cup heavy cream
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Begin by steaming the Stone Crab Claws for 5-7 minutes, or until heated through. Remove the claws from the steamer and set aside.
In a small saucepan, whisk together the heavy cream, Dijon mustard, honey, and white wine vinegar. Season the sauce with salt and pepper to taste.
Place the saucepan over medium heat and bring the mixture to a simmer. Cook the sauce for 5-7 minutes, or until it has thickened slightly.
Remove the sauce from the heat and stir in the chopped parsley.
Arrange the steamed Stone Crab Claws on a serving platter and drizzle the Mustard Cream Sauce over the top.
Serve the Stone Crab Claws with additional sauce on the side, along with lemon wedges for squeezing.
This Stone Crab Claws with Mustard Cream Sauce recipe is a luxurious and indulgent dish that is perfect for a special occasion or a romantic dinner for two. The tangy and creamy mustard sauce complements the sweet and succulent crab meat, making every bite a delight for your taste buds. Enjoy!