STONE CRABS WITH MUSTARD SAUCE
Florida stone crabs are a seasonal treat that are uniquely Florida. If you've ever heard of Joe's Stone Crab, this is what the fuss is about. Here's how to make this Sunshine State classic at home.
Provided by Lisa Lotts
Categories Appetizer
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 21 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 59 mg, Sodium 1198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JOE'S STONE CRAB MUSTARD SAUCE RECIPE
Make our Joe's Stone Crab Mustard Sauce Recipe at home. With our Secret Restaurant Recipe your Mustard Sauce will taste just like Joe's Stone Crab.
Provided by Mark
Categories Dip
Number Of Ingredients 6
Steps:
- Add mayonnaise, half-and-half, mustard, Worcestershire and A1 Steak Sauce to a medium bowl. Whisk or blend until smooth.
- Taste. Add salt and pepper, to taste.
- Store in a tightly sealed container, in the refrigerator, for at least 2 hours or until ready to serve, to allow the flavors to blend.
JOE'S STONE CRAB - MUSTARD SAUCE
Make and share this Joe's Stone Crab - Mustard Sauce recipe from Food.com.
Provided by Tarbean
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1018.9, Fat 86.9, SaturatedFat 15.4, Cholesterol 83.8, Sodium 1795.9, Carbohydrate 61.3, Fiber 0.8, Sugar 16.6, Protein 4.6
JOE'S STONE CRAB-MIAMI MUSTARD SAUCE
Make and share this Joe's Stone Crab-Miami Mustard Sauce recipe from Food.com.
Provided by LAURIE
Categories Sauces
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients except cream together.
- Beat slowly with electric mixer.
- Gradually, beating constantly, add the cream.
- Beat at slow speed until it thickens to desired consistency.
- Chill.
- Use on any seafood.
Nutrition Facts : Calories 764.5, Fat 65.1, SaturatedFat 11.4, Cholesterol 60.7, Sodium 1564.1, Carbohydrate 46.1, Fiber 0.6, Sugar 12.5, Protein 3.6
JOE'S MUSTARD SAUCE
Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter-or both. This is the mustard sauce for which Joe's is famous.
Provided by Jo Ann Bass
Categories Condiment/Spread Sauce Mustard Condiment Mayonnaise Seafood
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
- Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
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