01Rachel Member since: February 20, 2010 REVIEW: 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.
Nov 6, 2013
ChefSageCook Member since: January 8, 2010 REVIEW: This is also good with chicken nuggets!
Aug 18, 2013
DABTPA REVIEW: 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!
Jun 30, 2013
Andres REVIEW: 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.
Jan 30, 2012
srbone Member since: January 27, 2012 REVIEW: Amazing, just like the original. Saved the trip to South Beach.
Jan 1, 2012
chefswife1504 Member since: January 1, 2012 REVIEW: 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.
Dec 31, 2010
4myboyz REVIEW: 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!
Dec 30, 2010
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!
Oct 21, 2010
2D4 REVIEW: This was as close as it gets to the real thing. Using the Coleman's Dry Mustard makes all the difference in the world!
Feb 2, 2009
Kathy in Miami REVIEW: 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.
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