Mustard Sauce for Crab Claws
With four basic ingredients, this speedy dipping sauce is the perfect match for crab claws yet versatile enough to jazz up shrimp, fish, chicken, sandwiches, and more. Yield: ⅓ cup (easy to scale up as needed)
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.
Notes
*The flavor will be slightly different, but in a pinch, you could use Cajun or crab boil seasoning.
Other uses for the sauce: Beyond crab and shrimp, enjoy the sauce on salmon and white fish, chicken, pork, ham and turkey sandwiches, roasted vegetables, and even mashed into a baked potato.
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