Name: Crab Legs with Mustard Dipping Sauce
Yield: Serves 6 as an appetizer
Ingredients: 1 tablespoon dry mustard; 1 tablespoon boiling water; 1 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons Dijon mustard; 1 tablespoon prepared horseradish; 2 pounds cooked crab legs, shells removed

This appetizer has been one of the restaurant's most popular since it opened in 1950. For a pretty presentation, arrange the crab legs in Belgian endive spears, and garnish with cucumber and radicchio.

Recipe information

Yield
Serves 6 as an appetizer

Ingredients

1 tablespoon dry mustard

1 tablespoon boiling water

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 1/2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

2 pounds cooked crab legs, shells removed

Preparation

Place dry mustard in medium bowl. Add 1 tablespoon boiling water and stir to form paste. Cool. Whisk in mayonnaise, lemon juice, Dijon mustard and horseradish. Season to taste with salt and pepper. Serve sauce with crab legs.

TagsCrab Shellfish Seafood Starter Dinner Dairy Free Gluten Free Easy Bon Appétit

Recipe notes

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