Stone Crab with Mustard Sauce
A luxurious dish of chilled stone crab claws served with a homemade mustard sauce featuring dry mustard, Dijon, and aromatics. The sauce is rich and tangy, perfectly complementing the sweet crab meat.
Ingredients
- •3 tablespoons dry mustard
- •½ teaspoon turbinado sugar
- •1 clove garlic
- •½ small shallot
- •2 large egg yolks
- •1 large lemon
- •1 tablespoon Dijon mustard
- •1 teaspoon kosher salt
- •½ teaspoon cayenne pepper
- •5 pounds stone crab claws
- •cracked
Cooking Instructions
- 1.
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.
7 min
- 2.
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.
25 min
- 3.
Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.
5 min
