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Fish | |
| Creole Mustard Sauce 2 tablespoons Creole mustard 2 teaspoons sugar 1 1/2 tablespoons white wine vinegar 2 tablespoons chopped dill Kosher salt and freshly ground black pepper 3/4 cup olive oil 3 pounds medium stone crab claws, cooked, shells cracked and chilled (about 20) | |
| Whisk together mustard, sugar, vinegar and dill. Season with salt and pepper. Slowly whisk in olive oil until sauce has a mayonnaise-like consistency. Place mustard sauce in a small bowl in center of plate. Serve as a dip for crab claws. Surround bowl with crushed ice. Place crab claws on ice, around mustard sauce. | |
Unrated | |
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