Stone Crab with Mustard Sauce
This recipe crafts a classic, tangy mustard sauce designed to complement chilled stone crab claws. Featuring dry mustard, fresh aromatics, and a stable emulsification with oil and egg yolks, it delivers a piquant and rich accompaniment, balanced with lemon, turbinado sugar, and a hint of cayenne for a truly gourmet seafood experience.
Equipment
- 2 Mixing Bowls One small for mustard paste, one medium for sauce emulsification
- 1 Whisk For emulsifying the sauce
- 1 Measuring Spoons and Cups
- 1 Fine Grater or Mincer For garlic and shallot
- 1 Serving Platter For presenting the stone crab claws and sauce
Ingredients
Main
- 3 tablespoons dry mustard
- 1/2 teaspoon turbinado sugar see Cooks' Note
- 1 cup safflower or canola oil
- 1 small clove garlic peeled and minced
- 1/2 small shallot peeled and minced
- 2 large egg yolks
- Juice of 1 large lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 5 pounds stone crab claws cracked
Instructions
- In a small bowl, combine dry mustard and turbinado sugar, then gradually whisk in 1/4 cup of safflower or canola oil to form a smooth paste. Set aside.
- Finely mince the garlic clove and shallot.
- In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, kosher salt, and cayenne pepper until well combined.
- Slowly, in a thin, steady stream, drizzle the remaining 3/4 cup of safflower or canola oil into the egg yolk mixture while continuously whisking vigorously to create a thick, emulsified sauce.
- Stir the minced garlic and shallot into the emulsified sauce.
- Add the reserved dry mustard paste to the sauce and whisk thoroughly until completely incorporated and smooth.
- Cover the mustard sauce and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Ensure the 5 pounds of stone crab claws are cracked, if not already, and well chilled.
- Arrange the cracked stone crab claws attractively on a large serving platter.
- Serve the chilled mustard sauce alongside the stone crab claws for dipping.
Notes
The key to a successful mustard sauce is slow, steady emulsification. Ensure your egg yolks and lemon juice are at room temperature to help prevent the sauce from breaking. When adding the oil, begin with a very thin stream, whisking constantly and vigorously, only increasing the flow once a stable emulsion starts to form. Freshly minced garlic and shallot are crucial here; avoid pre-minced versions for optimal flavor. Taste and adjust seasoning at the end; the balance of acid, salt, and spice is paramount. Serve the sauce well-chilled alongside perfectly cracked and cold stone crab claws for the best experience.