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Stone crab claw sauce recipe

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Stone crab claw sauce recipe
Ingredients
  • Creole Mustard Sauce, recipe follows
  • Crushed ice, for plating
  • 3 pounds medium stone crab claws, cooked, shells cracked and chilled (about 20)
  • Place mustard sauce in a tiny bowl in center of plate. Function as a dip for crab claws. Surround bowl with crushed ice. Place crab claws on ice, around mustard sauce.
  • Creole Mustard Sauce:
  • two tablespoons Creole mustard
  • 2 teaspoons sugar
  • 1 1/two tablespoons white-colored wine vinegar
  • two tablespoons chopped dill
  • Kosher salt and freshly ground pepper
  • 3/4 cup essential olive oil
  • Whisk together mustard, sugar, vinegar and dill. Season with pepper and salt. Gradually whisk in essential olive oil until sauce includes a mayonnaise-like consistency.
  • Yield: about 1 cup

Recipe thanks to Emeril Lagasse, 2005

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Recipe thanks to Guy Fieri

Recipe thanks to Katie Lee

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