2 cups mayonnaise
½ cup Dijon mustard
4 jalapenos, roasted, peeled, seeded and roughly chopped
6 garlic cloves, cooked over low heat in olive oil until very soft and lightly golden
Juice of 4 limes
1 tablespoon honey
Kosher salt
Fresh stone crabs for dipping!
Combine the mayonnaise, Dijon mustard, jalapenos, garlic cloves, lime juice and honey. Season with salt and puree the mixture until smooth using an immersion blender. Serve with chilled stone crabs.