Stone Crab with Mustard Sauce

I have been SO sick, and am LONGING for the feel of the warmth of the sun on my face. This takes me back to Florida:
(makes 10-12 servings)

3 T. dry mustard
1/2 t. Sugar in the Raw*
1 cup canola oil
1 small clove of garlic, peeled and minced
1/2 small shallot, peeled, and minced
2 large egg yolks
Juice of 1 large lemon
1 T. Dijon mustard
1 t. sea* salt
1/2 t. cayenne
2 T. water
5 lbs. steamed stone crab claws, cracked
Lemon wedges

In a small bowl, whisk together dry mustard, sugar, and 2 T. warm water; let stand 5 mins. In a small saucepan over moderate heat, warm 2 T. oil. add onion and shallot, and saute, stirring occasionally, for 1 min. In a large bowl using a balloon whisk, whip the egg yolks for 1 min. to lighten them. Whisk in the lemon juice, Dijon, salt, and cayenne. Add the dry mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in remaining 3/4 cup plus 2 T. oil, whisking to combine. Cover and chill at least 20 mins. before serving. Serve the mustard sauce in ramekins along with the crab claws and lemon wedges.

We must keep our chins up!!

Love,

MM