Stone Crab dipping sauce recipe

Stone Crab Dipping Sauce Recipe – With Mayo and Key Limes

Stone crabs are a well-known and sought-after culinary delicacy in Florida, particularly because the stone crab seasons only lasts for seven months. However, there are some ways to have stone crabs delivered to you out of season. 

 If you have never tried this delicious treat, then you are missing out. Many people debate whether it should be eaten hot with drawn butter, or cold with a dipping sauce.  It can be enjoyed in both ways, but the latter is simply delicious, particularly with this stone crab dipping sauce recipe with key limes and mayo. Traditionally, most people make a mustard dip, but what makes this recipe truly special is the addition of key limes that takes it to an entirely different flavor level.

Stone Crab Dipping Sauce Recipe – With Mayo and Key Limes


  • Four juiced key limes
  • One cup of mayonnaise
  • Freshly ground black pepper and sea salt to taste
  • Five tablespoons of Dijon mustard


  • Combine the juice from the key limes, Dijon mustard, and mayo in a small bowl. 
  • Taste the sauce and make some adjustments by adding the pepper and salt.
  • Place it in a covered bowl in the refrigerator to allow the flavors to develop (at least two hours).
  • Serve with stone crab claws.

Nutritional Information

Stone Crabs

The nutritional benefits of most types of seafood are excellent, and stone crab is one of them. The meat is lean and protein-rich and stone crabs are a fantastic source of minerals like selenium and magnesium. In addition, methylmercury and aquatic toxins are not an issue with crabs or other shellfish and are therefore safe to consume. 

Nutritional value: For a serving of about 85 grams (three ounces) of cooked portions (four medium claws): 

  • Calories – 60
  • Calories from Fat – 0
  • Total Fat – 0g
  • Saturated Fat – 0g
  • Cholesterol – 45mg
  • Trans Fatty Acid – 0g
  • Carbohydrates – 0g
  • Protein – 15g
  • Omega 3 Fatty Acids – 0g

Key Limes

Limes are ideal for elevating flavors in dishes. They are a commonly used ingredient in Thai, Mexican, and Vietnamese cuisine. Limes contain small amounts of folate, riboflavin, magnesium, niacin, iron, thiamine, vitamin B6, calcium, potassium, phosphorus, and more. 

They also have a rich vitamin C content. Key limes are also referred to as West Indian or Mexican limes and are more aromatic. They have more seeds and has a slight yellowish color. If you can get your hands on fresh key limes, the better because it offers more nutritional value than the shop bought stuff.

Stone crab claws

BONUS: Fun facts about stone crabs

  • Stone crabs were named this way by Native Americans because of the toughness of their shells.
  • They are the only thing taken from the sea that are not killed. Their claws are regenerated in more or less twelve months’ time.
  • Stone crab season in Florida is only between October 15 to May 15. 
  • When stone crab claws are ordered from vendors, they come partially cracked and cooked because some claws might have air pockets which means they yield less meat. They are called floaters and must be labelled for consumer benefit. They are often less pricey. 
  • Stone crabs are typically available in four sizes, medium, large, jumbo, and colossal and are priced according to their size.


We hope you will give this stone crab dipping sauce recipe with mayo, mustard, and key limes just as enjoyable as we do.  This recipe only takes a few ingredients and are easy to make. 


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