Stone crabs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Fresh Stone crab claws (1-1/2 per person) | |
| Ice | ||
| Lemon wedges | ||
| Hot melted butter | ||
| 3½ | teaspoon | Coleman's Dry English Mustard |
| 1 | cup | Mayonnaise |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | A-1 sauce |
| 2 | tablespoons | Light cream |
| ⅛ | teaspoon | Salt |
Directions
MUSTARD SAUCE
Store the crabs in ice until ready to serve. To crack the claws for serving, place them on a cutting board and cover with cloth. Crack the shell with a wide-headed mallet, starting at the knuckle, working toward the claw. Pile the claws in a pyramid shape on a platter. Garnish with lemon wedges and serve with hot melted butter or Mustard Sauce. Mustard Sauce: Combine the mustard and mayonnaise in a bowl and for 1 min. Add remaining ingredients & beat creamy. Makes 1-½ cups.
JOE'S STONE CRAB
227 BISCAYNE ST., MIAMI BEACH WINE: MIRASSOU DRY CHABLIS
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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