Chilled Stone Crabs with Mustard Mayonnaise

• Cooked chilled stone crabs (about 1 pound per person)
• 4 egg yolks, at room temperature
• 1 teaspoon Dijon-style mustard
• Salt and freshly milled pepper
• 1 tablespoon dry mustard
• 1/4 teaspoon cayenne pepper
• 3/4 cup olive oil
• 3/4 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon boiling water
• Electric mixer or food processor

1. Mustard mayonnaise: Place the yolks, mustard, salt, pepper, dry mustard, and cayenne in the bowl of the mixture of food processor and beat at high speed for 2 minutes, or until the mixture is creamy.
2. In a thin stream, gradually add the oils, beating all the white.
3. Add the lemon juice and adjust the seasonings to taste.
4. Add the boiling water and mix for 2 to 3 seconds, just until incorporated.
5. Refrigerate the mayonnaise in a covered container.
6. Serve the mayonnaise with very well chilled stone crabs.

person, egg yolks, mustard, salt, mustard, cayenne pepper, olive oil, vegetable oil, lemon juice, boiling water, processor

Taken from www.cookstr.com/recipes/chilled-stone-crabs-nbspwith-mustard-mayonnaise (may not work)