Rinse your crab claws in cold water and allow to dry on a wire rack or in a colander for 20 minutes.
Meanwhile, add water, lemon, and garlic in a pot and place a steam basket over top.
Add the stone crab claws and cover, making sure to vent the lid to allow steam to escape.
Steam claws 5 to 8 minutes until heated through
Carefully remove the claws from the steamer basket.
Make the sauce:
Meanwhile, whisk the sauce ingredients together in a small bowl to make the zesty mustard dip.
Serve:
To serve, crack each of the claws with crab/lobster crackers and place the crab claws in a bowl and toss with melted butter and chives.
Serve hot with the mustard sauce, additional melted butter and chives.
Notes
When ordering stone crab claw, they will most likely already be cooked, so the key here is to reheat them with extra flavor for serving. If you want options, cocktail sauce, tarter sauce, or even chimichurri are also great dipping sauces for crab. We kept this as close to the recipes we've tasted at restaurants in Florida, but if you want, sprinkle on a little Old Bay while the claws steam for added flavor.