(for shrimp and stone crabs)
1 cup mayonnaise
3 ½ teaspoon dry English mustard
2 teaspoons Worcestershire sauce
1/8 cup light cream or Half and Half
1/8 teaspoon salt
Blend the dry mustard and mayonnaise. Beat for about 1 minute.
Add the remaining ingredients and beat until the mixtures reaches a creamy consistency.
Adapted from Joyce LaFray Young, Tropic Cooking
A Top 10 Recipe.
For shrimp and crab boil, use Zatarain's bags of spices. If you can't find them, use salt, pepper, and some Tabasco sauce. Bring water to a boil. Introduce shrimp. Cook ten minutes. Drain quickly and spread out so they cool without cooking further.