Mustard Sauce For Stone Crabs

Ingredients

• 3 ½ teaspoons Colman’s dry mustard
• 1 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon A1 sauce
• ⅛ cup light cream
• Pinch salt

About 1 cup sauce, enough for 4 servings

Preparation

1. 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.

• The recipe for the stone crabs themselves is to buy and serve them with the mustard sauce. They are already cooked and should not be heated. Stone crabs are available at most fishmarkets and specialty markets. You should plan on five or six stone crab claws per person. To crack the shells, place the claws in a small bag and gently hit them with a hammer or wooden mallet. Don’t hit them too hard; you want to avoid jamming the shells into the meat.

About 40 minutes