Recipe courtesy of Emeril Lagasse
1 hr
(includes sitting time)
30 min
4 servings


Tropical Salsa:
  • 1 avocado, diced
  • 1 mango, diced
  • 1/2 cup diced pineapple 
  • 1/4 cup minced red onion 
  • 1/4 cup minced red bell pepper 
  • 3 tablespoons chopped fresh cilantro 
  • 3 tablespoons fresh lime juice 
  • 1 tablespoon minced jalapeno 
  • 1 teaspoon minced garlic 
  • Salt 
Mustard Sauce:
  • 3/4 cup mayonnaise, homemade or store-bought
  • 1 tablespoon dry mustard 
  • 1 teaspoon fresh lemon juice 
  • 1/2 teaspoon Worcestershire sauce 
  • 1/4 teaspoon hot sauce 
  • Salt and cayenne
  • 1/4 cup heavy cream 
  • 4 pounds cooked stone crab claws, cracked 


For the salsa: In a bowl, combine the avocado, mango, pineapple, red onion, bell pepper, cilantro, lime juice, jalapeno, garlic and a pinch of salt. Gently fold to combine. Adjust the seasoning to taste. Let sit for 30 minutes before serving, to allow the flavors to blend. (Makes 2 cups.)

For the mustard sauce: Combine the mayonnaise, dry mustard, lemon juice, Worcestershire and hot sauce in a bowl. Whisk well. Season to taste with salt and cayenne. Thin to a sauce-like consistency with heavy cream. (Makes 1 1/2 cups.)

Serve the stone crabs on a platter with the salsa and the mustard sauce.

Cook's Note

The mustard sauce can be made several days in advance and stored in an airtight container.

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