DIABETIC RECIPE
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Cooked chilled stone crabs, 1 pound per person 4 egg yolks, 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 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 second. Refrigerate the mayonnaise in a covered container.
Serve the mayonnaise with well chilled stone crabs.
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