Cajun Creole Tartar Sauce Food

CAJUN-FLAVORED TARTAR SAUCE

Steps:

• Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning.
• Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.

CAJUN - CREOLE TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients. Store in refrigerator. Best made a day ahead.

CAJUN COCKTAIL & CAJUN TARTAR SAUCES

Steps:

• Cajun Cocktail Sauce:.
• In a large pot cook onions and garlic in butter until tender.
• Stir in the water, tomato paste, prepared horseradish, lemon juice, dry mustard, salt and ground red pepper.
• Bring to a boil, reduce heat, simmer, uncovered 5 - 10 minutes.
• Serve warm or chilled with fried fish and seafood. Top the cocktail sauce with grated fresh horseradish, if desired.
• Makes 3/4 cup of sauce.
• Cajun Tartar Sauce:.
• In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce.
• Served with fried fish and seafood.
• Makes 1 1/4 cup of sauce.

LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE

Steps:

• To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.
• To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch thick patty. Place 1 cup bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
• Heat 2 teaspoons oil in a large nonstick skillet over medium -high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.

LOUISIANA FRIED MEAT PIES WITH CAJUN TARTAR SAUCE

Steps:

• In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
• Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
• Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
• Instructions for Cajun Tartar Sauce:.
• Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.