| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood | 4 | Servings |
INGREDIENTS
| 3 1/2 | t | Dry English Mustard |
| Colemans | ||
| 1 | c | Mayonnaise |
| 2 | t | Worcestershire sauce |
| 1 | t | A-1 sauce |
| 1/8 | c | Light cream or Half-&-Half |
| 1/8 | t | Salt |
INSTRUCTIONS
SERVES 4 So many kinds of crab to eat in this country and so little time! Joe's Stone Crab Restaurant, in Miami Beach, is a mecca for serious seafood lovers. I have eaten there a couple of times and each time I was terribly happy. The surroundings are nice, the staff terrific, and the stone crab claws are superb. They sell more of this rare delicacy than just about anybody, and they have been doing so since 1913. The thing that makes the meal is their special mustard sauce. Jo Ann Sawitz, the charming owner, was kind enough to give us the recipe. Beat the dry mustard and mayonnaise together for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill. The legs are dipped into this sauce with the fingers and enjoyed. Even your fingers will taste good with this sauce. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 186
Total Fat: 21.1g
Cholesterol: 20.2mg
Sodium: 562mg
Potassium: 36.8mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 4g
Protein: <1g