A couple of months ago, my family and I had dinner at Joe’s Stone Crab, a dining institution in Miami, Florida. Of course, I ordered their famous stone crab claws and went to town with it.
Until now, I still can’t get the experience out of my mind. The crab claws were tender, naturally sweet, and extremely sumptuous - it truly is a seafood lover’s heaven on Earth.
When I think about it, though, the dish looked pretty simple to make - the crab claws were simply steamed and then chilled. The one thing that made it super special, at least for me, was Joe’s special mustard dip. Of course, it’s totally another matter if I could possibly get a hold of those elusive local and super fresh stone crabs.
If I should try to make a similar dish at home, maybe I could try using Alaskan king crab legs instead. Although they would not be as meaty as the stone crab claws, I think it should be enough to compensate. Besides, they’re easier to get. And then, instead of making a separate mustard dip, I could probably experiment by infusing the mustard flavor directly into the crabs as it steams. Wouldn’t it be yummy if the crab meat itself has that tangy flavor with every bite? What do you think could be added to make this recipe better?
Well, I guess I wouldn’t know if this recipe of mine could make it into the Great American Seafood Cook off happening on August 2-3 in New Orleans, much less against Joe’s Stone Crab chef Andre Bienvenu himself who, incidentally, is already part of the cook-off, ready to showcase the positiveness of domestic seafood sustainability. Oops. Well then, good luck to me, I guess! 
