Mustard Sauce for Stone Crabs

3 1/2 tsp. Colman's Dry Mustard
1 cup Duke's Mayonnaise
2 tsp. Worcestershire Sauce
1 tsp. A-1 Sauce
1/8 cup Light Cream

The recipe for the stone crabs themselves is to buy and serve them with the mustard sauce. They are already cooked and should not be heated. Stone crabs are available at most fishmarkets and specialty markets. You should plan 5 or 6 claws per person. To crack shells, place the claws in a small bag and gently hit them with a hammer or wooden mallet. Don't hit them too hard; you want to avoid jamming the shells into the meat.

In a bowl, combine muystard and mayonnaise and beat for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill for at least 1/2 hour. Serve with Stone Crabs for dipping.

Serving Size: 1 cup, 4 servings