Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Stone Crab Claws with Mustard Cream Print Email


3-4 pounds Stone Crab Claws, cracked
Tony's Dijon Mustard Cream

or make your own sauce...
3.5 tsp Coleman’s Dry Mustard
1 cup canola Mayonnaise
2 tsp Worcestershire Sauce
1 tsp steak sauce of your choice
1/8 cup cream or fat free half & half
1/8 tsp salt

Bring 3-4 quarts water to a boil for the Stone Crab Claws. Prepare sauce, adjusting to taste. Can be made several days ahead.

Drop crab claws into boiling water and bring back to a simmer. Remove from heat and rest for about 3 minutes. Drain and serve in a warmed bowl with mustard sauce. Serves about 4.
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