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Stone Crab Claws with Zesty Orange-Horseradish Sauce

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 5 mins
Yield Makes 3/4 cup


  • 1/2 cup mayonnaise
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons prepared horseradish
  • 1 tablespoon coarse-grained Dijon mustard
  • 1/8 teaspoon salt
  • 2 pounds medium stone crab claws

How to Make It

  1. Combine first 5 ingredients in a small bowl. Serve with crab claws.