Stone Crabs

I love stone crabs. I cannot afford stone crabs

Stone Crabs with Classic Dipping Sauce:
(1 lb serves 1 for a light lunch or 2 as an appetizer)
1 lb stone crab claws
2 tbs light mayo
1 tsp dijon mustard
1 tsp Worchestershire sauce
Juice of half a lemon
1 tsp heavy cream or milk

Directions:
Stone crabs have to be cooked before frozen or put on ice or the meat sticks to the shell, so they always come cooked and sadly, in Ariona, often frozen. Let them thaw in the refrigerator for about 12 hours. Rinse and pat dry.

I cracked them open with a meat tenderizer and serve them with a pincher attached for easy eating. For the dipping sauce, mix all ingredients and serve. Place a few lemon wedges on the plate for drizzling over crab.