2 lbs. stone crab
1/4 cup of mayonnaise
1 1/2 teaspoon creole mustard
1 1/2 teaspoon chopped fresh parsley
1 drop Sriracha sauce
1 small scallion, sliced thinly
1 small clove garlic, pressed
3/4 teaspoon chili sauce
1/4 teaspoon Worcestershire sauce
Early in the day of serving, rinse stone crabs in white colander and drain over a bowl in the refrigerator.
Mix sauce ingredients early in the day. Let the sauce rest for at least 2 hours before serving.
Let stone crabs reach room temperature before serving. Crack shells with mallet of edge of a heavy spoon while covering claws with a clean dish towel.
Recipe submitted by customers, Diane and Mark B.