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Stone Crabs With Mustard Sauce
Stone Crabs With Mustard Sauce

Before you jump to Stone Crabs With Mustard Sauce recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. You can easily save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living just isn’t that hard. A lot of it truly is simply using common sense.

We hope you got benefit from reading it, now let’s go back to stone crabs with mustard sauce recipe. To make stone crabs with mustard sauce you need 9 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Stone Crabs With Mustard Sauce:
  1. Take 8 Stone crab claws
  2. Prepare 1 cup mayonnaise
  3. Get 2 tbsp sour cream
  4. Prepare 4 tsp dry powdered mustard, such as colemans brand
  5. You need 2 tsp Worestershire sauce
  6. Provide 1 tsp A1 steak sauce
  7. You need 1 tsp lemon juice
  8. You need 1/4 tsp black pepper
  9. Take 1/2 tsp hot sauce such a franks
Instructions to make Stone Crabs With Mustard Sauce:
  1. Stone Crab Claws come cooked so they can be served hot or cold with the mustard sauce and melted butter
  2. To serve cold, place claws in plastic bag, to prevent a mess, and hit with a mallot gently to crack shells, serve on chilled platter with mustard sauce.
  3. To serve hot, bring a large pot of water with 1 tablespoon salted butter and one tablespoon heavy cream to a boil. make sure you have enough liquid to cover all claws. Turn off heat add claws, cover just to heat through, 2 minutes, remove with tongs, place in open plastic bag and crack claws gently with mallot to crack. Important…do not overcook they only need to get warm. Serve hot with melted butter and mustard sauce.
  4. To make mustard sauce, combine all ingredients except crab and whisk well, chill to blend flavors at least 15 minutes.

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