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Crab Legs with Mustard Dipping Sauce

4.4

(25)

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

  1. 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.

TagsCrabShellfishSeafoodStarterDinnerDairy FreeGluten FreeEasyBon Appétit
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