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Joe's Stone Crab Mustard Sauce For Stone Crab Claws

recipe at a glance
Rating: 5/5 5 stars
14 reviews
2 comments

ready in: 30-60 minutes
serves/makes:   1 cup
  

recipe id: 8673
Joe's Stone Crab Mustard Sauce For Stone Crab Claws Recipe
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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.

added by

CDKitchen

nutrition

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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
1179%
number of 4 star votes on this recipe
321%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe2



Registered Member at CDKitchen.com
Member since:
Apr 30, 2010





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Feb 20, 2010





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Jan 8, 2010





REVIEW: recipe rating
This is also good with chicken nuggets!


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Jan 27, 2012





REVIEW: recipe rating
Amazing, just like the original. Saved the trip to South Beach.


Registered Member at CDKitchen.com
Member since:
Jan 1, 2012





REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com

foodie

COMMENT:
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!


Guest at CDKitchen.com




REVIEW: recipe rating
This was as close as it gets to the real thing. Using the Coleman's Dry Mustard makes all the difference in the world!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
Thank you for sharing your delicious mustard sauce. Just like being there.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
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.


Registered Member at CDKitchen.com
Member since:
Jan 4, 2007





REVIEW: recipe rating
Absolutely wonderful! Very authentic. I used Picapaw Sauce instead of A-1. Excellent!


Registered Member at CDKitchen.com
Member since:
Apr 10, 2004





REVIEW: recipe rating
I cant say that this was even close to Joe's. We were not able to eat this. It was very bitter...


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.