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
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By roberta_11355808
Columbus, NC
on March 11, 2010
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For me this sauce came out with a strong olive oil taste. Unfortunatly, I did not have all the stated ingredients. I had to use a honey mustard instead of the creole and a white balsamic vinegar instead of a white wine vinegar. It was awfull and however I tried to improve it, I ended up pouring it down the drain. Instead, I used a ready- made honey mustard mayonaise from the Honeycut Ham Company that was delicious.
By ragee_98_11543447
Country Club Hi...
on October 18, 2009
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This was really good. I bought some crab claws and realized I didn't have any sauce to go with it so I went to the Food Network and found this recipe. It has just the right amount of tangy and sweetness to it. Way to go Emeril!
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