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A delicious creamy mustard dipping sauce for crab just like you get at Joe's Stone Crab restaurants. Hint: use Coleman's brand dry mustard for best results.
serves/makes:
ready in:
30-60 minutes
20 reviews
2 comments
ingredients
1 tablespoon dry mustard powder
1 cup mayonnaise, not miracle whip
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce, like A1
1/4 cup heavy cream or half and half
salt, to taste
directions
Whisk together the dry mustard, mayonnaise, worcestershire sauce, steak sauce, cream and salt until smooth and combined.
Chill for at least 30 minutes, or until ready to serve. Serve with crab claws or other seafood.
recipe tips
Add a dash of hot sauce or cayenne pepper for a spicier sauce.
Letting the sauce chill in the refrigerator for a few hours allows the flavors to meld.
Serve the sauce at room temperature for the best flavor and dipping consistency.
Try adding a small amount of garlic powder or onion powder for extra flavor.
Add a teaspoon of lemon juice for a tangier sauce.
If the sauce is too thick, thin it with a little more cream or milk.
This sauce can also be used as a dressing for salads or a spread for sandwiches.
Always taste and adjust the seasoning before serving, as the flavors may intensify when chilled.
Serve with a variety of seafood options like shrimp or lobster (or, of course, crab claws) for dipping.
common recipe questions
Can I use a different type of mustard powder?
Yes, but Coleman's brand is recommended for the best flavor similar to Joe's Stone Crab.
What can I use instead of mayonnaise?
You can use a homemade mayonnaise or a store-bought one that is not sweetened like Miracle Whip.
Is there a substitute for Worcestershire sauce?
Soy sauce or a mix of soy sauce and a little vinegar can be used, but the flavor will be different. You can also try using liquid aminos.
Can I make this sauce without steak sauce?
The steak sauce adds a unique flavor, but you can omit it or use a bit of barbecue sauce as a substitute. It is just a small amount but it does impart some flavor.
What can I use instead of heavy cream?
Milk or a lighter cream can be used, but the sauce will be less rich.
Can I double the recipe?
Yes, the recipe doubles or even triples very well.
How do I store the sauce?
Store in an airtight container in the refrigerator for up to a week.
Can this sauce be frozen?
Freezing is not recommended as it will become grainy when thawed.
Can I use lowfat mayo?
Yes, low fat or fat free mayonnaise will work just fine in this recipe.
nutrition data
113 calories, 13 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
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Guest Foodie REVIEW:
August 6, 2020Very good on Grinder sandwiches too as well as crab or any seafood, going to try it on cheeseburger too..
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Fishmonger REVIEW:
June 15, 2020This is the recipe I have been using for 30 years. I have had many customers comment that it is the exact flavor of Joe's. If you want Joe's do not alter this recipe in any way.
See AlsoSteak 'n' Shake Recipes -
Larry REVIEW:
November 16, 2019A good pinch of cayenne goes along way. Great sauce
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me REVIEW:
March 4, 2018Also great on conch fritters.
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Bob S REVIEW:
December 20, 2016I make it all the time and always reduce the Coleman,s mustard to about 2/3 to 3/4 of a tablespoon and double the amount of A-1 sauce used. I find that it must be refridgerated at least 36 hours for max smooth flavor. I add a small amount to shrimp co*cktail sauce for a delicious change in taste
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Maria REVIEW:
November 26, 2014Excellent better than when I've purchased from seafood market. It doesn't taste bitter at all, so not sure about those comments, but it does taste better if you refrigerate for at least 30 minutes.
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misschristy REVIEW:
October 14, 2014Definitely let this sit overnight in the fridge. The difference in the flavor is noticeable. It's much more mellow and melded and you'll like it better. I was glad I made this the day before I needed it because the difference was greatly improved.
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01Rachel REVIEW:
June 26, 2014The sauce brings out the flavor in the stone crab. For those who find the flavor comes on a little too strong, a reduction to one half a tablespoon of dry mustard powder will result in a milder sauce, allowing the sweet flavor of the crab meat to really break through.
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ChefSageCook REVIEW:
November 6, 2013This is also good with chicken nuggets!
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DABTPA REVIEW:
August 18, 2013I have been using this recipe since I got it from Joe's Restaurant about 10 years ago. It is fabulous for all fish. I have made 4 batches this month. The original recipe calls for Coleman's dry mustard, A1 steak sauce, Lea & Perrins worchestercire sauce and Hellman's mayo. I always use the branded products. I find the mustared sauce makes it too spicey for my taste. I now put a dash of Old Bay seasoning in it that makes it great. If you use the dry mustard, just use less than half a teaspoon unless you want your sauce to have a real kick. Milk will work fine in place of half & half, but the sauce wll not be as rich and smooth. I made a batch this evening with staght cream and it was fantastc!
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Andres REVIEW:
June 30, 2013Used this for fried shrimp. It was good but maybe I didn't let it sit long enough because the flavors seemed a little sharp and not quite like I remember from Joe's. It's good though.
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srbone REVIEW:
January 30, 2012Amazing, just like the original. Saved the trip to South Beach.
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chefswife1504 REVIEW:
January 1, 2012Love this recipe! Couldn't remember how to make Joe's sauce, here it is. I took the advice of a couple chefs and halved the dry mustard--came out great. THX.
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4myboyz REVIEW:
December 31, 2010Liked this recipe..used 1 TBSP regular ground mustard( didn't have coleman) added a little more worcestershire and about a tablespoon of dijon mustard, because I really didnt taste much mustard. Really good!
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foodie December 30, 2010
To those that stated the sauce was bitter, you must let it mellow in the fridge for a few hours before serving. It makes all the difference in the world!
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2D4 REVIEW:
October 21, 2010This was as close as it gets to the real thing. Using the Coleman's Dry Mustard makes all the difference in the world!
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Kathy in Miami REVIEW:
February 2, 2009I squeeze a lime in my sauce as well. Idea given to me by the gentleman who used to sell stone crabs at Scotty's Market (no longer there) in Coconut Grove.
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Stephen REVIEW:
October 22, 2008Like the recipe but use 1/2 tablespoon of dry Colemans Mustard instead of the 1 tablespoon, as the recipe calls for, which makes it much nicer and not bitter.
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scubadiver REVIEW:
February 8, 2008Thank you for sharing your delicious mustard sauce. Just like being there.
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Guest Foodie May 17, 2007
I've had this recipe for years but it is too bitter. I added more A-1 than worcestershire, probably double the amount and also a pinch of sugar. You have to play with it until it's to your own taste. Also used half and half. i serve it with my crab cakes.
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jungledog1 REVIEW:
January 4, 2007Absolutely wonderful! Very authentic. I used Picapaw Sauce instead of A-1. Excellent!
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chas1094 REVIEW:
April 10, 2004I cant say that this was even close to Joe's. We were not able to eat this. It was very bitter...
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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