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cdkitchen > recipes > copy cat recipes > copycats a to z > J - J. Alexander's to Junior's > joe's stone crab mustard sauce for stone crab claws

Joe's Stone Crab Mustard Sauce For Stone Crab Claws

Recipe At A Glance
Rating: 5/5
5 stars based on 11 reviews

recipe is ready in 30-60 minutes Ready in: 30-60 minutes ?
recipe difficulty 1/5 Difficulty:   1/5


Serves/Makes:   1 cup


  

Joe's Stone Crab Mustard Sauce For Stone Crab Claws Recipe
photo by: Carol
Click image to view

INGREDIENTS:

1 tablespoon Coleman's dry mustard, or to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
1/4 cup heavy cream or milk
salt to taste


DIRECTIONS:

Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving.


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)


This Joe's Stone Crab Mustard Sauce For Stone Crab Claws recipe from CDKitchen serves/makes 1 cup

Recipe ID: 8673

SUBMITTED BY: Bryanna


REVIEWS:


11 Reviews

New Chef at CDKitchen.comrecipe rating
srbone 2012-01-30
Amazing, just like the original. Saved the trip to South Beach.


user photorecipe rating
chefswife1504 2012-01-01
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 Chef at CDKitchen.comrecipe rating
Guest: 2D4 2010-10-21
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 Chef at CDKitchen.comrecipe rating
Guest: Kathy in Miami 2009-02-02
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 Chef at CDKitchen.comrecipe rating
Guest: Stephen 2008-10-22
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 Chef at CDKitchen.comrecipe rating
Guest: scubadiver 2008-02-08
Thank you for sharing your delicious mustard sauce. Just like being there.


New Chef at CDKitchen.comrecipe rating
jungledog1 2007-01-04
Absolutely wonderful! Very authentic. I used Picapaw Sauce instead of A-1. Excellent!


New Chef at CDKitchen.comrecipe rating
chas1094 2004-04-10
I cant say that this was even close to Joe's. We were not able to eat this. It was very bitter...


Guest Chef at CDKitchen.comrecipe rating
Guest: 4myboyz 2010-12-31
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 Chef at CDKitchen.comquestion or comment
Guest: foodie 2010-12-30
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 Chef at CDKitchen.comquestion or comment
Guest: Anonymous 2007-05-17
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.


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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. 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 nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.

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