Stone Crab Claws with Mustard Sauce

I'm not much of a crab leg eater but when served with a mustard sauce like this...yummy...As you can see, I got this recipe from Bon Appetit.

yield: Makes 10 to 12 servings

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu. 

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ingredients

• 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

preparation

In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.

In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.

To Serve
Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

Cooks' note:Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are blond in color, with a delicate molasses flavor. Demerara sugar, light brown sugar, or raw sugar can be substituted.

Read More http://www.epicurious.com/recipes/food/views/Stone-Crab-with-Mustard-Sauce-51126840#ixzz2GAzBRyoo