Stone Crab Claws With Coastline Dipping Sauce Recipes

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STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE

My husband handed me this recipe, found in Men's Health magazine. Looks really good! Several online websites will deliver stone crab claws, so I am posting this for safekeeping. Yet to try. Note that preparation time does not include one hour chilling time.

Provided by Epi Curious

Categories     Crab

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8



Stone Crab Claws With Coastline Dipping Sauce image

Steps:

  • Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.

Nutrition Facts : Calories 207.1, Fat 17.8, SaturatedFat 4.5, Cholesterol 18.6, Sodium 363.2, Carbohydrate 11.6, Fiber 0.4, Sugar 3, Protein 1.6

18 -24 stone crab claws
1 tablespoon Coleman's dry mustard
2 tablespoons Dijon mustard
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/2 cup sour cream
salt and pepper

JOE'S MUSTARD SAUCE

Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter-or both. This is the mustard sauce for which Joe's is famous.

Provided by Jo Ann Bass

Categories     Condiment/Spread     Sauce     Mustard     Condiment     Mayonnaise     Seafood

Yield Makes 4 servings

Number Of Ingredients 6



Joe's Mustard Sauce image

Steps:

  • Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
  • Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.

1 tablespoon Colman's dry mustard, or more to taste,
1 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon A-1 sauce
2 tablespoons light cream
salt

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  • In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
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