Stone Crab Claws with Zesty Orange-Horseradish Sauce

Name: Stone Crab Claws with Zesty Orange-Horseradish Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 5
Cuisine: Global
Ingredients: 907 grams stone crab claws; 1 Tbsp coarse-grained Dijon mustard; 2 Tbsps prepared horseradish; 118 milliliters mayonnaise; 2 Tbsps frozen orange juice concentrate, thawed; 0 teaspoons salt

Stone Crab Claws with Zesty Orange-Horseradish Sauce is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 5 servings. One serving contains 205 calories, 9g of protein, and 17g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 minutes. A mixture of stone crab claws, mayonnaise, horseradish, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Combine first 5 ingredients in a small bowl.

Equipment you will use

Bowl

Serve with crab claws.

Ingredients you will need

Crab Claws

Equipment

Bowl

Ingredients

Servings:

907grams

stone crab claws 1Tbsp

coarse-grained Dijon mustard 2Tbsps

prepared horseradish 118milliliters

mayonnaise 2Tbsps

frozen orange juice concentrate, thawed 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.