This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.

Martha Stewart Living, January 2004

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Recipe Summary

Yield:
Makes about 2 1/2 cups (enough for about 3 dozen claws)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.

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Reviews