- 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
- ¼ teaspoon cayenne pepper
- ¾ cup olive oil
- ¾ cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon boiling water
- Electric mixer or food processor
- 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. In a thin stream, gradually add the oils, beating all the white. Add the lemon juice and adjust the seasonings to taste. Add the boiling water and mix for 2 to 3 seconds, just until incorporated. Refrigerate the mayonnaise in a covered container.
- Serve the mayonnaise with very well chilled stone crabs.