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Criolla Remoulade

12 Jan

1 cup mayonnaise

1/4 cup creole mustard

1/8 cup sweet pickle relish

1 TBSP minced fresh parsley

2 TBSP capers, drained

2 tsp Worcestershire sauce

2 tsp horseradish

2 tsp anchovy paste

1 tsp Old Bay seasoning

1 tsp paprika

Stir all ingredients together. Chill 1 hour or up to 1 week

Serve with Shrimp or Fried Fish

 

Louisiana Crab Cakes with Creole Tartar Sauce

6 Jan

Louisiana Crab Cakes With Creole Tartar Sauce

Tartar Sauce

½ cup low-fat mayonnaise

3 tablespoons sweet pickle relish

2 tablespoons capers, drained and rinsed

1 teaspoon Creole mustard

¼ teaspoon salt free Cajun-Creole seasoning

¼ teaspoon Tabasco sauce

Mix all ingredients well and set aside

Crab Cakes

4 slices white sandwich bread

¼ cup finely chopped onion

¼ cup finely chopped red bell pepper

1 tablespoon chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon Tabasco hot sauce

1 pound fresh lump crabmeat, shell pieces removed

1 large egg, lightly beaten

1 egg white, beaten to soft peaks

4 teaspoons vegetable oil, divided

Place Bread into a food processor and pulse 10 times or until bread resembles course crumbs. Combine 1 cup of breadcrumbs and next 9 ingredients, being careful not to break lumps of crab. Divide mixture into 8 equal portions, 1 inch thick. Place 1 cup of breadcrumbs into shallow dish or plate, dredge patties one at a time in crumbs. Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat with remaining oil and patties. Serve 2 patties each with tartar sauce.

Serves 4

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