Stone crabs

Yield: 6 Servings

Measure Ingredient
5 Fresh Stone crab claws (1-1/2 per person)
Ice
Lemon wedges
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, .

Similar recipes