Stone Crabs with Tropical Salsa and Mustard Sauce

  • Level: Easy
  • Total: 1 hr (includes sitting time)
  • Active: 30 min
  • Yield: 4 servings
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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 


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 


  1. 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.)
  2. 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.)
  3. 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.