If you're lucky enough to be able to get your hands on some succulent stone crab claws, then you're in for a treat. The best advice on reheating stone crab claws is DON'T! Stone Crab Claws are cooked on the boat or at the dock shortly after they are harvested. They are best enjoyed cold with a mustard sauce of your choosing. See Joes's recipe below. Here’s a video showing you how to crack the claws after preparation: http://www.youtube.com/watch?v=4YHHdeokqKY Serve the stone crab claw meat immediately to prevent it from drying. Accompany with liquid butter or cocktail sauce for dipping.Every 2½ pounds of stone crab claws will yield about 1 pound of stone crab meat. Keep this in mind when buying to ensure you purchase enough to serve everyoneJoe’s Stone Crabs in Miami is the most famous place in the world for Stone Crabs. Here’s their famous sauce recipe: INGREDIENTS:1 tablespoon Coleman's dry mustard, or to taste1 cup mayonnaise2 teaspoons Worcestershire sauce1 teaspoon A-1 steak sauce1/4 cup heavy cream or milksalt to tasteDIRECTIONS:Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving