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Crab Legs with Mustard Dipping Sauce

4.4

(25)

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.

Recipe information

  • Yield

    Serves 6 as an appetizer

Ingredients

1 tablespoon dry mustard
1 tablespoon boiling water
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
2 pounds cooked crab legs, shells removed

Preparation

  1. 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.

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