Florida Stone crab season ends May 15th and if you’re like me then you’re probably planning a crab binge before the long wait for next season. I absolutely love stone crabs, but some restaurants haven’t quite figured out how important the sauce really is (except Joe’s of course). Fortunately I like them right out of the shell, so bad sauce never ruins the crab for me, but when I have them at home I like to make my own sauces. I also like my sauce spicy, so I’ll usually make 2 different sauces, one with heat and one without for my guests.
So, Joe’s Stone Crab Sauce is no secret. The famous restaurant published their sauce recipe years ago. Its probably the best there is, so if you want guaranteed happy crab eaters then stick with the recipe and you won’t be disappointed. Here is the famous recipe from Joe’s Stone Crab in Miami.
NOTE: I have added some tips if you want to experiment a bit. I start with Joe’s as a base and play a little from there. Remember, don’t go too crazy with flavors; you don’t want the sauce to overwhelm the delicious crab meat.
Joe’s Mustard Sauce
- 1 tablespoon Colman’s dry mustard, or more to taste
Any dry mustard works, I don’t add more, I usually add a little less
- 1 cup mayonnaise
I use light mayo.
- 2 teaspoons Worcestershire
- 1 teaspoon A-1 sauce
I use PIckapeppa Sauce, not real spicy, but sweeter with more flavor
- 2 tablespoons light cream
Try light sour cream
I use sea salt Optional: A couple dashes of your favorite hot sauce. Sweeter sauces with habanero compliment the sauce nicely.
- Place the mustard in a mixing bowl or the bowl of an electric mixer (I use my mini food processor). Add the mayonnaise and beat for 1 minute.
- Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you’d like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce (1 hour minimum, the sauce gets better as it chills), covered, until serving.