OLD BAY TARTAR SAUCE
When it comes to seafood, one of the best all-purpose seasonings is Old Bay Seasoning, and it can be found in almost every grocer. Just look for the bright, yellow, rectangular can in the spice section. This tartar sauce recipe is an update on everyone's favourite fried fish condiment!
Provided by Lord Byron's Kitchen
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Place all ingredients into a mixing bowl and whisk together all of the ingredients until well combined.
- Cover and refrigerate for 1-2 hours before serving.
Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 107 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
OLD BAY TARTAR SAUCE - ONLY 3 INGREDIENTS!
If you prefer a smooth tartar sauce, this is a good one. If you don't mind bumpy stuff in your tartar sauce, you can add pickle relish or chopped capers.
Provided by mailbelle
Categories Sauces
Time 3m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Mix all ingredients until blended.
- Cover and chill.
OLD BAY MAYO
Steps:
- Mix 3/4 cup mayonnaise, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 minced scallion and a few drops of hot sauce.
TARTAR SAUCE
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield About 1 1/4 cups
Number Of Ingredients 9
Steps:
- In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest and juice. Add the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve.
TARTAR SAUCE
Steps:
- In a medium bowl, combine mayo, mustard, lemon juice, pickles, parsley, capers and chopped egg. Stir to combine and season with salt, pepper and paprika.
GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE
Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
- Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
- The crabs: melt the butter in a small saucepan over med-high heat.
- Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
- Set up grill for direct grilling; preheat to high.
- When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
- Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
- When done, the shells will turn bright red.
- Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
- To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
- Serve with the remaining tartar sauce on the side.
Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11
ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE
Rockfish is a Chesapeak Bay watershed "treasure". This is a memorable dish for a special occasion. Recipe from McCormick and Co.
Provided by WeBees
Categories Bass
Time 23m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
- Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
- Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 341.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 138, Sodium 286.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 30.7
MARYLAND CRAB CAKES WITH TARTAR SAUCE
I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.
Provided by FLUFFSTER
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Carefully pick through the crab meat to remove any cartilage.
- In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
- Carefully fold in the crab meat, cover and refrigerate.
- In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
- Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
- Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
- Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
- Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
- Serve each cake with a generous dollop of tartar sauce.
Nutrition Facts : Calories 224.2, Fat 6.8, SaturatedFat 1, Cholesterol 89.9, Sodium 704.1, Carbohydrate 12.4, Fiber 0.5, Sugar 2.5, Protein 27.4
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