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Stone Crabs With Creamy Mustard Sauce




Source of Recipe


A Bite with Belkys


Recipe Introduction


and Grilled Tomatoes From Joe's Stone Crabs

The restaurant's signature stone crabs served with creamy mustard sauce and grilled tomatoes.






List of Ingredients




Creamy Mustard Sauce

Ingredients:

1 tablespoon Coleman's dry mustard, or more to taste, plus ½ teaspoon.
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 sauce
2 tablespoons heavy cream and milk
Salt to taste


Recipe



Creamy Mustard Sauce Preparation:

-Place the mustard in a mixing bowl or the bowl of an electric mixer.
-Add the mayonnaise and beat it for 1 minute.
-Add the Worcestershire, A-1 cream and a pinch of salt, and beat until the mixture is well blended and creamy.
-For a more mustardy bite, whisk in about ½ teaspoon more dry mustard until well blended.
-Chill the sauce, covered, until serving.



Grilled Stuffed Tomatoes

Ingredients:

3 very large, beefsteak tomatoes
1 cup Creamed spinach
1 ½ cups seasoned bread crumbs
6 tablespoons melted unsalted butter
1 cup grated American or Cheddar cheese
Salt and pepper
Grilled Stuffed Tomatoes Preparation:

-Preheat the broiler, with a rack 5 or 6 inches from the heat source.
-Cut each tomato into 4 slices, discarding the cores, and arrange the slices on a baking sheet.
-In a mixing bowl, stir together the spinach, breadcrumbs, melted butter, and salt and pepper, the mixture will be quite thick.
-With a tablespoon, mound some of the spinach mixture over each tomato slice, nearly covering it.
-Top generously with grated cheese, gently pressing it on.
-Broil until the cheese is bubbly and beginning to turn lightly golden about 5 minutes (watch carefully to prevent burning)
-With a spatula, transfer the tomatoes to a platter and serve hot.



Creamed Spinach

Ingredients:

2 10-ounce frozen chopped spinach, chopped.
1 ½ light cream (or 3/4 cup each heavy cream and milk)
1 teaspoon salt
¼ teaspoon nutmeg, or to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Creamed Spinach Preparation:


-Gently squeeze the spinach, discarding excess water.
-Place it in a non-aluminum saucepan and cook over low heat, stirring constantly, for 5 minutes until beginning to become tender, but still bright green.
-Add the cream, salt, and nutmeg and simmer for 5 minutes, until the cream has bubbled and reduced slightly.
-Melt the butter in a small skillet; add the flour and cook over low heat, stirring for 3 or 4 minutes, until opaque.
-Stir this roux into the spinach mixture.
-Simmer for 4 or 5 minutes, until creamy and smooth but still bright green.
-Correct the seasonings and serve hot.

Serves 4



Cracking Stone Crabs:

-Before cracking place the claw on a cutting board over a cutting board or other hard surface.
-Place a plastic bag over the claw (this will keep from splattering crab juice)
-Take a mallet or hammer and lightly crack the claw.
-Peel the shells from the claw and then separate the two knuckles from the main pincher. (please note that there is a hard center membrane inside the meat, so when biting into the meat be careful)
-Treat the claw as if you were eating an artichoke, pulling the meat off the center.
-To enhance the sweet flavor, squeeze lemon or lime juice over the meat, or dip into melted butter.
-Just remember to crack only as many as you can eat at one time. Once cracked, the claws will not hold well for a long period of time.