October means stone crab season is about to begin. Did you know that the stone crab itself is relatively small and rarely eaten? During season – from October 15 to May 15 – fishermen remove only one of their claws and return the crabs to the ocean where they can re-grow their lost limb.
A prime time to enjoy stone crab claws is at the beginning of the season when they are at their delicious peak. Bonefish Grill restaurants will be offering stone crab claws at all Florida locations, where they are locally sourced, starting the week of October 16 at market price.
Sold by the pound, Bonefish Grill’s stone crab claws come fresh off the docks and are served the way they were meant to be — chilled, cracked and ready for dipping in a signature house made mustard sauce (recipe below). Crack the claws to reveal the tender, sweet and succulent flavors.
Visit Bonefishgrill.com to contact your local restaurant to check for availability.
Mustard Sauce for Stone Crab
- 1 cup Mayonnaise
- 4 tbsp. Dijon mustard
- 1 tbsp. Lemon juice
- 1 tsp. Worcestershire
- 1 tbsp. Horseradish
- Dash Hot Sauce
- Combine all ingredients in a small bowl and whisk together until smooth and creamy
- Transfer to serving dish
- Refrigerate until serving time
Preparation for Stone Crab Claws
- Keep claws well ices at all times
- Pre-crack the shell with a cracking tool or back of a knife
- Place the claw on a clean damp cloth to stabilize it
- Start with the first knuckle; give it a crack on the thick part just enough to make an obvious split, but not to crush the shell
- Repeat that with the second knuckle
- Then crack the main claw last
- Keep claw intact, arrange over ice
- Serve with cocktail sauce, mustard sauce and fresh lemon
*Bonefish Grill Chef tip- If using a prepared cocktail sauce, add a little hot sauce for kick and some chopped cilantro for freshness.