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.
