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