We were fortunate to be invited to the opening of RPM Seafood – a FANTASTIC new venture from celebs Bill and Giuliana Rancic and Lettuce Entertain You restaurants in Chicago.
I kid you not… we had fantastic fresh seafood overlooking some of the most spectacular views of the city right on the Chicago River.
Seriously people, you see what I mean?
It’s the place to be.
Speaking of seafood, stone crab season is full on right now. It started in October and ends in the middle of May.
Getting them at Joe’s Stone Crab restaurants in Chicago, Las Vegas, Washington D.C. or Miami Beach is a real treat, but not the only way to eat them.
If you’re lucky enough to find fresh ones at the store, be sure to make the famous Joe’s Stone Crab mustard sauce. Here’s the recipe straight from the source!
joe’s stone crab mustard sauce
Stone crabs are served cold, cracked in the shell with a lime on the side and the famous mustard sauce. This is not my recipe but it’s straight out of the official Joe’s cookbook, Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook, Copyright ©November 1993, Jo Ann Bass and Richard Sax, Clarkson Potter. Now you can make it too!
1 tablespoon Colman's dry mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon A-1 sauce
2 tablespoons light cream
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.