Stone Crab with Mustard Sauce

Ingredients

• Creole Mustard Sauce, recipe follows
• Crushed ice, for plating
• 3 pounds medium stone crab claws, cooked, shells cracked and chilled (about 20)
• 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.

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
• Whisk together mustard, sugar, vinegar and dill. Season with salt and pepper. Slowly whisk in olive oil until sauce has a mayonnaise-like consistency.
• Yield: about 1 cup