| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Seafood |
6 |
Servings |
INGREDIENTS
| 5 |
|
Fresh Stone crab claws (1-1/2 per person) |
|
|
Ice |
|
|
Lemon wedges |
|
|
Hot melted butter |
| 3 1/2 |
ts |
Coleman's Dry English Mustard |
| 1 |
c |
Mayonnaise |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
A-1 sauce |
| 2 |
tb |
Light cream |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
MUSTARD SAUCE
Store the crabs in ice until ready to serve. To crack the claws for
serving, place them on a cutting board and cover with cloth. Crack the
shell with a wide-headed mallet, starting at the knuckle, working toward
the claw. Pile the claws in a pyramid shape on a platter. Garnish with
lemon wedges and serve with hot melted butter or Mustard Sauce. Mustard
Sauce: Combine the mustard and mayonnaise in a bowl and for 1 min. Add
remaining ingredients & beat creamy. Makes 1-1/2 cups.
JOE'S STONE CRAB
227 BISCAYNE ST., MIAMI BEACH
WINE: MIRASSOU DRY CHABLIS
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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