Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Fresh Stone crab claws (1-1/2 per person) |
| \N \N | Ice |
| \N \N | Lemon wedges |
| \N \N | Hot melted butter |
| 3½ teaspoon | Coleman's Dry English Mustard |
| 1 cup | Mayonnaise |
| 2 teaspoons | Worcestershire sauce |
| 1 teaspoon | A-1 sauce |
| 2 tablespoons | Light cream |
| ⅛ teaspoon | Salt |
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 1-½ 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, .