Joe’s Stone Crab in Miami is a venerable institution dating back to 1913. It was Joe Weiss who collaborated with a Harvard ichthyologist to figure out how to cook and serve these native crustaceans. Stone crabs are cooked and served chilled. The most delicious pairing is with Joe’s Mustard Sauce.
I was first introduced to this sauce somewhere around 1993-1994, when a co-worker was kind enough to share some leftover stone crab (how there was any leftover crab remains a mystery to me). With these luscious nuggets of ocean delight came a creamy, piquant sauce with just enough bite to wake up one’s taste buds. This was Joe’s Mustard Sauce. One taste and I knew I had to get my hands on the recipe. I had the good fortune not only of scoring the recipe, but to purchase the book as well. It is titled “Eat at Joe’s: The Joe’s Stone Crab Restaurant Cookbook” by Jo Ann Bass and Richard Sax (available on Amazon.com).
This sauce works well with stone crab, cocktail crab claws, pork tenderloin, flank steak (or any grilled steak), lamb, and chilled poached asparagus. It should be made in a glass bowl (as opposed to a metal bowl, which lends it an off-putting taste). It can be made a few hours in advance of serving and chilled, with a brief re-whisking prior to serving.
Joe’s Mustard Sauce
1 tablespoon Colman’s dry mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 sauce
2 tablespoons light cream (or milk)