Stone Crab Claws With Coastline Dipping Sauce Food

STONE CRAB CLAWS WITH MUSTARD DIPPING SAUCE RECIPE

Steps:

• In a small bowl, stir together mayonnaise, horseradish, Dijon, hot sauce, and lemon juice until well combined.
• For serving: Pour dipping sauce into a ramekin or small bowl. Place dipping bowl on a large ice-filled platter and fan crab claws around it.

STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE

Steps:

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

STONE CRAB WITH MUSTARD SAUCE

Steps:

• In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
• In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
• To Serve
• Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

MUSTARD SAUCE FOR STONE CRABS

Steps:

• In a bowl, combine the mustard and mayonnaise and beat for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill for at least 1/2 hour. Serve with stone crabsfor dipping.

MUSTARD SAUCE FOR STONE-CRAB CLAWS

Steps:

• Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.