With just four ingredients, this speedy dipping sauce is the perfect match for crab claws yet versatile enough to jazz up shrimp, fish, chicken, sandwiches, and more.
This sauce was inspired by summer vacations on the Jersey shore and the appetizer I’ve considered a special treat since I was a little girl.
The bite-size yet meaty cocktail crab claws were everyone’s favorite hors d’oeuvre – a once-a-vacation (maybe twice if we were lucky) sort of splurge. For many of us, the accompanying mustard sauce counted for 50% of the total deliciousness.
In the years since I first plunged those little claws into the savory sauce, I’ve discovered it’s equally fabulous on many things beyond crab. Shrimp is on that list, whether served as an appetizer or an easy dinner.
Easy meal tip: Keep a bag of jumbo shrimp in your freezer for just this reason. Serve with Speedy Roasted Broccoli on the side (the sauce tastes pretty great with that too) and you have yourself a super simple meal that feels incredibly special.
Over time, I’ve found the speedy white sauce to be more versatile than the tomato-based cocktail sauce traditionally enjoyed with seafood. If you try, you’ll likely find the mustard sauce perks up plain chicken, salmon, and pork quite nicely. Crab cakes, white fish, turkey and ham sandwiches, and roasted and raw veggies take quite well to the sauce too.
And while I originally enjoyed this type of sauce with the bite-size cocktail claws, it’s precisely the sauce that will elevate a meal of jumbo claws from the likes of king and snow crabs. (If using for the latter, you may find this How to Prepare King Crab Legs post to be helpful.)
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Mustard Sauce for Crab Claws
Ingredients
- ¼ cup (52g) mayonnaise
- 1 tablespoon (15g) Dijon mustard
- ½ tablespoon (7g) prepared horseradish
- ½ teaspoon Old Bay seasoning*
Instructions
- Before starting: The yield will be enough for 1 pound chilled stone crab claws (about 4-5 medium to large claws) or 1 pound large to jumbo shrimp. You can easily scale the recipe up as needed.
- In a small bowl, stir together mayonnaise, Dijon, horseradish, and Old Bay seasoning until well combined. Make ahead tip: Sauce may be made in advance, covered, and refrigerated until ready to serve. It will keep in the refrigerator for about 1 week.
- For serving: Place the dipping bowl on a large ice-filled platter and fan crab claws or shrimp around it. If serving the crabs or shrimp as a plated meal, you can pass the sauce or scale the recipe up as needed and make several small bowls for easy access.
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