Name: Stone Crab with Mustard Sauce
Yield: Makes 10 to 12 servings
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

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Stone Crab with Mustard SauceLara Ferroni

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. This dish was the traditional Christmas starter for Wessel's family during holidays spent at his Grandmother Esther's house in Miami Beach. "Some people put out foie gras pâté at Christmas as a starter, but in Miami, people will break out the stone crabs," he says.

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.

Recipe notes

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