Stone crab is legendary for being served with that tangy mustard sauce. Should you freeze the claws with the sauce? No way. The sauce will split and get grainy.
Freeze the claws alone. Make fresh sauce the day you eat them. It takes five minutes—just mustard, mayo, Worcestershire, and a dash of hot sauce. Easy peasy.
How To Properly Freeze Stone Crab Claws for BEST QUALITY – Key Largo
You wouldn’t freeze a burger with ketchup on it, right? Same logic applies here. Keep your components separate.
Pro Tip: Crack Them First?
Some people swear by cracking the claws before freezing. That way, you can just thaw and eat without needing a nutcracker. It’s a good idea if you’re lazy (or have weak hands).
But if you crack them first, wrap them even tighter. Exposed meat is a magnet for freezer burn. Use a double layer of plastic wrap and a vacuum sealer if you have one.
Really, the choice is yours. Do you want to play gladiator with a hammer at dinner time? Or do you want to snap a claw open like a civilized person?
