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Tuesday, September 23, 2014

Keys Fisheries Stone Crab Mustard Sauce Recipe for October

Who's ready for stone crab season to open on October 15? About 40 percent of Florida’s stone crabs (nearly 3 million pounds) comes from Florida Keys' waters. The local fish houses like Keys Fisheries in Marathon have mounds of the sweet, succulent crustacean steamed, cracked and ready for purchase by the claw or by the pound. If you’re not in the Keys, don’t worry. They deliver. Grab your mallet and pair the crab meat with their signature spicy mustard sauce.
Keys Fisheries Stone Crab Mustard Sauce
2 oz. of Colman’s English Dry Mustard
1 qt. of Mayonnaise (Use ¾ of it)
½ cup Lea & Perrins Worcestershire Sauce

Half and half cream
Directions: Blend ingredients slowly (about 3 to 5 minutes) and add a small amount of half and half until the mixture has a nice creamy consistency. Mustard may be adjusted to individual taste. Refrigerate no longer than 5 days due to the half and half. Caution: the spice in the mustard will gain strength when refrigerated.