Ingredients:

• 6 pounds, cooked stone crab claws
• 4 cups, crushed ice
• 8 lemon or lime wedges
• 8 ounces (2 sticks), salted butter – melted
• Tangerine Habanero  Mustard

Directions:

•  Crack the stone crab claws well. Pound them with a wide-headed mallet, lead pipe, or rolling pin, starting at the knuckle, working toward the claw. (I like to cover the claws with an old dish towel when cracking to keep bits of shell from flying all over the kitchen.) If you’d rather not crack the claws yourself, have the fishmonger do it.
•  Mound the ice on a large platter. Arrange the cracked stone crab claws on top. Garnish the platter with the lemon wedges.
•  Provide each guest with small dishes of melted butter and Tangerine Habanero Mustard Sauce, plus a bowl for holding the empty shells. Dip the nuggets of crab in melted butter or mustard sauce. Or, for an even more luxurious taste treat, dip them first in butter, then in Tangerine Habanero Sauce, and then pop them into your mouth!