Crab Legs with Mustard Dipping Sauce
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.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 as an appetizer
Mustard
Shellfish
No-Cook
Cocktail Party
Low Carb
Horseradish
Mayonnaise
Lemon
Crab
Bon Appétit
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon dry mustard
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon boiling water
- Carbohydrate 1 g(0%)
- Cholesterol 133 mg(44%)
- Fat 32 g(49%)
- Fiber 0 g(1%)
- Protein 28 g(56%)
- Saturated Fat 5 g(24%)
- Sodium 717 mg(30%)
- Calories 408
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.
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.
