Best Stone Crab With Mustard Sauce Recipes

STONE CRABS WITH MUSTARD SAUCE

Steps:

• In a small bowl, whisk together the mayonnaise, mustard, worstershire sauce and lemon juice. Add hot sauce to taste and whisk to combine. Refrigerate until you're ready to serve.
• Most fish mongers will crack stone crabs for you if you ask them. It's fine to do that if you're going to be eating the crabs the same day. If you're going to wait for a day or two, it's best to crack them yourself to maintain their freshness.
• Hold a dishtowel in your non dominant hand. Place a crab claw in the dish towel and using the back of a heavy metal spoon, whack the claw in several places to crack the shell.
• You want to make sure you've cracked it in enough spots that you'll be able to get the meat out, while simultaneously being careful not to crush the shell and send small shards into the meat.
• Transfer the cracked claws to a platter and scatter with lemon wedges. Serve with mustard dipping sauce on the side.

STONE CRAB WITH MUSTARD SAUCE

Steps:

• In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.
• In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.
• To Serve
• Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

STONE CRAB CLAWS WITH MUSTARD DIPPING SAUCE RECIPE

Steps:

• In a small bowl, stir together mayonnaise, horseradish, Dijon, hot sauce, and lemon juice until well combined.
• For serving: Pour dipping sauce into a ramekin or small bowl. Place dipping bowl on a large ice-filled platter and fan crab claws around it.

CREAMY MUSTARD DIPPING SAUCE FOR SHELLFISH

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

MUSTARD SAUCE FOR STONE-CRAB CLAWS

Steps:

• Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.

JOE'S STONE CRAB - MUSTARD SAUCE

Steps:

• Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

STONE CRAB JOHNNY CAKES WITH GRAINY MUSTARD VINAIGRETTE

Steps:

• Combine the yellow cornmeal, salt and sugar in a large bowl. Add the boiling water and stir until combined. Set aside for 10 minutes.
• Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat. Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary. Cook until golden brown on both sides and just cooked through, about 5 minutes per side. Repeat with remaining butter and batter. Yields about five 3-inch round cakes.
• Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste.
• Heat the canola oil in a large saute pan over medium heat. Add the crab meat and cook just to heat through. Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer. Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette. Garnish with tarragon leaves.

MUSTARD SAUCE FOR STONE CRABS

Steps:

• In a bowl, combine the mustard and mayonnaise and beat for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill for at least 1/2 hour. Serve with stone crabsfor dipping.