| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Seafood |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
ts |
Dry English Mustard (Colemans) |
| 1 |
c |
Mayonnaise |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
A-1 sauce |
| 1/8 |
c |
Light cream or Half-&-Half |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
MUSTARD SAUCE
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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