Stone Crab With Mustard Sauce

27

October, 2016

The wait is over!  It’s finally stone crab season in South Florida.

Here at FINZ Dive Center we know your excited to try some new and interesting ideas for this years Stone Crab season.  Here’s one of our favorite Stone Crab recipes to get your started.  Bon Apetite!

Stone Crab With Mustard Sauce…

YIELD
Makes 10 to 12 servings

 INGREDIENTS

  • 3 tablespoons dry mustard
  • 1/2 teaspoon turbinado sugar (see Cooks’ Note)
  • 1 cup safflower or canola oil
  • 1 small clove garlic, peeled and minced
  • 1/2 small shallot, peeled and minced
  • 2 large egg yolks
  • Juice of 1 large lemon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 5 pounds stone crab claws, cracked

“Simply put this dish is not only easy to make but a crowd pleaser like no other…”

PREPARATION

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. 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.

 By Chris Feuerman

By Chris Feuerman

Author

To Serve

 

Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

Cooks’ note:
   Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are blond in color, with a delicate molasses flavor. Demerara sugar, light brown sugar, or raw sugar can be substituted.

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