Pier House Mustard Sauce

in ,
  • 1 quart mayonnaise
  • 1 cup dark mustard (i.e. Guldens)
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 4-6 pounds stone crabs, chilled
  • Key limes or wedges (optional)

Whisk mustard and mayonnaise together in a medium size glass bowl. Slowly pour in Nellie & Joe’s Key West Lime Juice and whisk together until sauce is smooth. Chill for about ½ hour. Serve sauce in small ramekins with optional lime wedges.