Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. This dish was the traditional Christmas starter for Wessel's family during holidays spent at his Grandmother Esther's house in Miami Beach. "Some people put out foie gras pâté at Christmas as a starter, but in Miami, people will break out the stone crabs," he says.

　　

Ingredients

Makes 10 to 12 servings

　　3 tablespoons dry mustard

　　1/2 teaspoon turbinado sugar (see Cooks' Note)

　　1 cup safflower or canola oil

　　1 small clove garlic, peeled and minced

　　1/2 small shallot, peeled and minced

　　2 large egg yolks

　　Juice of 1 large lemon

　　1 tablespoon Dijon mustard

　　1 teaspoon kosher salt

　　1/2 teaspoon cayenne pepper

　　5 pounds stone crab claws, cracked

　　

Step 1

In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute.

　　

Step 2

In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.

　　

To Serve

Step 3

Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws.

　　Cooks' note:

　　Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are blond in color, with a delicate molasses flavor. Demerara sugar, light brown sugar, or raw sugar can be substituted.