Stone Crab with Mustard Sauce

Name: Stone Crab with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters safflower or canola oil; 1 teaspoons cayenne pepper; 2 kilograms stone crab claws, cracked; 1 Tbsp Dijon mustard; 3 Tbsps dry mustard; 2 larges egg yolks; 1 small clove garlic, peeled and minced; 1 null Juice of lemon; 1 teaspoon kosher salt; 1 smalls shallot, peeled and minced; 1 teaspoons turbinado sugar (see Cooks Note)

If 87 cents per serving falls in your budget, Stone Crab with Mustard Sauce might be an excellent gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains about 9g of protein, 3g of fat, and a total of 69 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of mustard, garlic, stone crab claws, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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.

Ingredients you will need

Mustard Powder

Sugar

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Frying Pan

Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.

Ingredients you will need

Shallot

Garlic

In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Dijon Mustard

Lemon Juice

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Shallot

Mustard

Garlic

Sauce

Cooking Oil

Equipment you will use

Whisk

Serve

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

Ingredients you will need

Crab Claws

Mustard

Sauce

Equipment you will use

Ramekin

Bowl

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.

Ingredients you will need

Light Brown Sugar

Raw Sugar

Molasses

Equipment

Ingredients

Servings:

237milliliters

safflower or canola oil 1teaspoons

cayenne pepper 2kilograms

stone crab claws, cracked 1Tbsp

Dijon mustard 3Tbsps

dry mustard 2larges

egg yolks 1small clove

garlic, peeled and minced 1null

Juice of lemon 1teaspoon

kosher salt 1smalls

shallot, peeled and minced 1teaspoons

turbinado sugar (see Cooks' Note)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.