It started as a lunch stand on Miami Beach in the days when bathing suits came below the knees and included stockings. But with a mean fish sandwich and colorful owners, Joe’s Stone Crab evolved into a full-service South Beach restaurant attracting everyone from J. Edgar Hoover to Al Capone (not at the same time of course) and, more recently, President Clinton and both Presidents Bush. Today, 99 years later, Joe’s grandkids and great grandkids keep the spirit alive and still offer some of the state’s best seafood dishes.
Don’t let the number of ingredients in their stone crab recipe intimidate you. It’s fairly simple and quick to make. The green tomato caper Remoulade also goes great with fish and can turn tuna salad into a gourmet lunch. The mustard also makes a great sandwich spread.
½ tsp. Joe’s Mustard Sauce (see recipe below)
½ tsp. scallions, chopped
½ tsp. shallots, chopped
½ tbsp. green tomatoes, diced
1 tsp. cilantro, chopped
1 tsp. shallots, chopped
1 tbsp. Colman’s dry mustard, or to taste
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste
Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving.