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Copycat Joe's Stone Crab Mustard Sauce For Stone Crab Claws
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A delicious creamy mustard dipping sauce for crab just like you get at Joe's Stone Crab restaurants. Hint: use Coleman's brand dry mustard for best results.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
20 reviews
2 comments
ingredients
1 tablespoon dry mustard powder
1 cup mayonnaise, not miracle whip
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce, like A1
1/4 cup heavy cream or half and half
salt, to taste
directions
Whisk together the dry mustard, mayonnaise, worcestershire sauce, steak sauce, cream and salt until smooth and combined.
Chill for at least 30 minutes, or until ready to serve. Serve with crab claws or other seafood.
recipe tips
Add a dash of hot sauce or cayenne pepper for a spicier sauce.
Letting the sauce chill in the refrigerator for a few hours allows the flavors to meld.
Serve the sauce at room temperature for the best flavor and dipping consistency.
Try adding a small amount of garlic powder or onion powder for extra flavor.
Add a teaspoon of lemon juice for a tangier sauce.
If the sauce is too thick, thin it with a little more cream or milk.
This sauce can also be used as a dressing for salads or a spread for sandwiches.
Always taste and adjust the seasoning before serving, as the flavors may intensify when chilled.
Serve with a variety of seafood options like shrimp or lobster (or, of course, crab claws) for dipping.
common recipe questions
Can I use a different type of mustard powder?
Yes, but Coleman's brand is recommended for the best flavor similar to Joe's Stone Crab.
What can I use instead of mayonnaise?
You can use a homemade mayonnaise or a store-bought one that is not sweetened like Miracle Whip.
Is there a substitute for Worcestershire sauce?
Soy sauce or a mix of soy sauce and a little vinegar can be used, but the flavor will be different. You can also try using liquid aminos.
Can I make this sauce without steak sauce?
The steak sauce adds a unique flavor, but you can omit it or use a bit of barbecue sauce as a substitute. It is just a small amount but it does impart some flavor.
What can I use instead of heavy cream?
Milk or a lighter cream can be used, but the sauce will be less rich.
Can I double the recipe?
Yes, the recipe doubles or even triples very well.
How do I store the sauce?
Store in an airtight container in the refrigerator for up to a week.
Can this sauce be frozen?
Freezing is not recommended as it will become grainy when thawed.
Can I use lowfat mayo?
Yes, low fat or fat free mayonnaise will work just fine in this recipe.
tools needed
Mixing Bowl: To combine all the ingredients for the mustard dipping sauce. A medium-sized bowl is recommended to accommodate the ingredients and allow room for mixing without making a mess.
Whisk: For thoroughly mixing the ingredients together until smooth and well combined.
Measuring Cups and Spoons: For measuring the ingredients such as dry mustard, mayonnaise, and heavy cream.
Spatula or Spoon: Helpful for scraping down the sides of the mixing bowl and making sure all ingredients are incorporated.
Seal-able Container: To store the mustard sauce in the refrigerator after mixing. This will help keep the sauce fresh and flavorful while chilling.
what goes with it?
Heavy Cream Substitute: When preparing your creamy mustard dipping sauce for crab, try this heavy cream substitute as an easy option if you're out of heavy cream. The combination of milk and butter mimics the richness of heavy cream, helping your sauce maintain its silky texture.
Crab Cakes: Dip pan fried crab cakes in the mustard sauce for an upscale appetizer.
Grilled Lobster: Pairing grilled rock lobster with the dipping sauce adds a creamy texture that complements the natural sweetness of the lobster meat.
Fried Calamari: The sauce serves as a great dip for deep fried calamari, providing a zesty contrast to the crispiness of the batter.
Seafood Salad: Use the mustard sauce as a dressing for a seafood salad, adding richness and depth to the dish.
Baked Potatoes: Serve the mustard sauce as a unique topping for baked potatoes.
Vegetable Crudites: Using the sauce as a dip for fresh vegetables offers a rich contrast to the veggies.
Fish Tacos: Drizzle the sauce over fish tacos for a creamy, zesty kick that complements the spices and freshness of the dish.
Charcuterie Board: Include the mustard sauce on a charcuterie board as a dip for cured meats. Its bold flavor pairs well with the saltiness of meats.
Grilled Chicken: Serve grilled chicken with a side of the sauce for dipping, as its creamy texture and mustard flavor can balance the smoky notes of the chicken.
nutrition data
113 calories, 13 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 6, 2020
Very good on Grinder sandwiches too as well as crab or any seafood, going to try it on cheeseburger too..
June 15, 2020
This is the recipe I have been using for 30 years. I have had many customers comment that it is the exact flavor of Joe's. If you want Joe's do not alter this recipe in any way.
November 16, 2019
A good pinch of cayenne goes along way. Great sauce
March 4, 2018
Also great on conch fritters.
December 20, 2016
I make it all the time and always reduce the Coleman,s mustard to about 2/3 to 3/4 of a tablespoon and double the amount of A-1 sauce used. I find that it must be refridgerated at least 36 hours for max smooth flavor. I add a small amount to shrimp cocktail sauce for a delicious change in taste
November 26, 2014
Excellent better than when I've purchased from seafood market. It doesn't taste bitter at all, so not sure about those comments, but it does taste better if you refrigerate for at least 30 minutes.
October 14, 2014
Definitely let this sit overnight in the fridge. The difference in the flavor is noticeable. It's much more mellow and melded and you'll like it better. I was glad I made this the day before I needed it because the difference was greatly improved.
June 26, 2014
The sauce brings out the flavor in the stone crab. For those who find the flavor comes on a little too strong, a reduction to one half a tablespoon of dry mustard powder will result in a milder sauce, allowing the sweet flavor of the crab meat to really break through.
November 6, 2013
This is also good with chicken nuggets!
August 18, 2013
I have been using this recipe since I got it from Joe's Restaurant about 10 years ago. It is fabulous for all fish. I have made 4 batches this month. The original recipe calls for Coleman's dry mustard, A1 steak sauce, Lea & Perrins worchestercire sauce and Hellman's mayo. I always use the branded products. I find the mustared sauce makes it too spicey for my taste. I now put a dash of Old Bay seasoning in it that makes it great. If you use the dry mustard, just use less than half a teaspoon unless you want your sauce to have a real kick. Milk will work fine in place of half & half, but the sauce wll not be as rich and smooth. I made a batch this evening with staght cream and it was fantastc!
June 30, 2013
Used this for fried shrimp. It was good but maybe I didn't let it sit long enough because the flavors seemed a little sharp and not quite like I remember from Joe's. It's good though.
January 30, 2012
Amazing, just like the original. Saved the trip to South Beach.
January 1, 2012
Love this recipe! Couldn't remember how to make Joe's sauce, here it is. I took the advice of a couple chefs and halved the dry mustard--came out great. THX.
December 31, 2010
Liked this recipe..used 1 TBSP regular ground mustard( didn't have coleman) added a little more worcestershire and about a tablespoon of dijon mustard, because I really didnt taste much mustard. Really good!
To those that stated the sauce was bitter, you must let it mellow in the fridge for a few hours before serving. It makes all the difference in the world!
October 21, 2010
This was as close as it gets to the real thing. Using the Coleman's Dry Mustard makes all the difference in the world!
February 2, 2009
I squeeze a lime in my sauce as well. Idea given to me by the gentleman who used to sell stone crabs at Scotty's Market (no longer there) in Coconut Grove.
October 22, 2008
Like the recipe but use 1/2 tablespoon of dry Colemans Mustard instead of the 1 tablespoon, as the recipe calls for, which makes it much nicer and not bitter.
February 8, 2008
Thank you for sharing your delicious mustard sauce. Just like being there.
I've had this recipe for years but it is too bitter. I added more A-1 than worcestershire, probably double the amount and also a pinch of sugar. You have to play with it until it's to your own taste. Also used half and half. i serve it with my crab cakes.
January 4, 2007
Absolutely wonderful! Very authentic. I used Picapaw Sauce instead of A-1. Excellent!
April 10, 2004
I cant say that this was even close to Joe's. We were not able to eat this. It was very bitter...