Creamy Mustard for Chilled Crustaceans
This is a sauce that originated at Joe's Stone Crab in Florida. Do not confuse it with Joe's Crab Shack. They are two totally different places with very similar names. Stone crabs are harvested in the "cooler" months in Florida. They take one claw from the crab at a time and the crabs grow them back. They developed the easy loss of a limb to help escape from predators, and we get to reap the benefit of their evolution.
The shell is especially dense compared to king crab, blue crab, Dungeness crab, and even hard shelled lobsters and require a special cracker, much bigger than a lobster cracker, to open. If you are in Florida during stone crab season which runs from October 15 to May 15 don't miss out on them and this sauce. Go to Joe's Stone Crab for the original or you can find them at many fish shacks and shops. I ate them for the first time at The Whale's Rib Raw Bar in Deerfield Beech and I was instantly hooked.
- 1 cup mayonaisse
- 4 teaspoons Coleman's Dry Mustard or Chinese mustard powder for extra kick
- 1 teaspoon Tapatio Hot Sauce
- 1 teaspoon A1 Steak Sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon half and half
- 1/4 teaspoons kosher salt
- 1/4 teaspoon white pepper, finely ground
- 1 tablespoon chives, minced (optional)
Whisk all the ingredients together and store it in the fridge until you are ready to eat. Super simple.