Crack open and eat
Part of the first harvest brought into St Marks yesterday
Stone crab recipe
Moderators: bman, Chalk, Tom Keels
Stone crab recipe
Last edited by Woodburn on October 16th, 2006, 6:39 pm, edited 1 time in total.
Mustard Sauce
I usually do honey mustard but looked online and tried something different:
Mayo (Helmen's) - 4 tablespoons
Dijon Mustard (Publix) - 3 tablespoons
Sour Cream (Breakstones) - 3 tablespoons
Honey (orange blossom) - 2 tablepoons
Worcestercher (Lea and Pearons) - 1 teaspoon
a few dashes of salt to taste
a few dashes of chopped parsley
Chill covered
I usually do honey mustard but looked online and tried something different:
Mayo (Helmen's) - 4 tablespoons
Dijon Mustard (Publix) - 3 tablespoons
Sour Cream (Breakstones) - 3 tablespoons
Honey (orange blossom) - 2 tablepoons
Worcestercher (Lea and Pearons) - 1 teaspoon
a few dashes of salt to taste
a few dashes of chopped parsley
Chill covered
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