Recipe - Stone Crabs

5 Fresh Stone crab claws
(1One half per person)
Ice
Lemon wedges
Hot melted butter

MUSTARD SAUCE
3 One half teaspoon Coleman's Dry English
Mustard
1 cup Mayonnaise
2 teaspoon Worcestershire sauce
1 teaspoon A1 sauce
2 tablespoon Light cream
1/8 teaspoon Salt

Store the crabs in ice until ready to serve. To crack the claws for
serving, place them on a cutting board and cover with cloth. Crack the
shell with a wideheaded mallet, starting at the knuckle, working toward
the claw. Pile the claws in a pyramid shape on a platter. Garnish with
lemon wedges and serve with hot melted butter or Mustard Sauce. Mustard
Sauce: Combine the mustard and mayonnaise in a bowl and for 1 min. Add
remaining ingredients & beat creamy. Makes 1One half cups.

JOE'S STONE CRAB

227 BISCAYNE ST., MIAMI BEACH

WINE: MIRASSOU DRY CHABLIS

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.