Grilled Frog Legs with Creole Dipping Sauce | Traeger Grills

Ingredients

• 12 Ounce Louisiana hot sauce
• 1 Tablespoon Salt
• 2 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 Tablespoon cayenne pepper
• 1 Cup corn starch
• 2 Pound Frog Legs
• 2 Tablespoon olive oil
• 2 Tablespoon unsalted butter
• 1/2 Cup yellow onion, finely diced
• 2 Tablespoon garlic, minced
• 2 Tablespoon Fresh lemon juice
• 2 Tablespoon flat-leaf parsley, chopped
• 1 Cup heavy whipping cream
• 1/2 Cup Creole mustard, or coarse-grain mustard