Mustard Sauce

(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.