Name: Crab Legs with Mustard Dipping Sauce
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

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

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.