MAKES ABOUT 2½ CUPS
Warm weather and sunshine aren’t the only perks to spending winter in South Florida: stone crab season occurs from mid-October through mid-May.
The traditional sauce for stone crab seems bizarre to me; it just shouldn’t work with the crab, but somehow it really does.
We make Key Lime Dijonnaise for the holiday season when we are lucky enough to score a few pounds of stone crab for the raw bar, but you’ll find the sauce is a great addition to any chilled crab presentation.
INGREDIENTS
1 cup Dijon mustard
1 cup mayonnaise
½ cup fresh Key lime or regular lime juice
½ teaspoon kosher salt
Tabasco (optional)
In a medium bowl, thoroughly combine the mustard, mayonnaise, lime juice, and salt and season with Tabasco (if using). Transfer to a glass jar with a tight-fitting lid and refrigerate until ready to serve. Can be stored in the refrigerator for up to 1 week.