SILKY AVOCADO SAUCE
Steps:
- Add all the ingredients to a blender. Put the blender on a low setting and gradually increase the speed. Blend on high for about 20 seconds. Taste the sauce and adjust the flavor by adding more seasoning or lemon juice. Pour the sauce through a strainer into a small bowl. Cover and refrigerate until ready to serve. If you want a warm sauce, gently heat it in a small saucepan over low heat.
SHRIMP BURGERS WITH AVOCADO TARTAR SAUCE
You know how I love my sweet Charleston shrimp-to me there's nothing better, so I wanted to enjoy them in sandwich form. This recipe makes 8 shrimp patties, and that's on purpose. Whether I'm feeding a crowd or prepping ahead, these burgers can be shaped and frozen to be enjoyed whenever I have a craving. The Tex-Mex flavors I use to season the patties pair perfectly with my homemade avocado tartar sauce that I like to slather on the rolls.
Provided by Kardea Brown
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the tartar sauce: With the motor running, drop the shallot and garlic through the food chute of a food processor until minced. Remove the lid and add the avocado, lime zest, lime juice, capers, parsley, mayonnaise, Dijon and seasoning salt. Pulse until combined. Season with salt and pepper. Cover and refrigerate until ready to serve.
- For the burgers: Wash and dry the food processor bowl and blade. Add the shrimp and cilantro to the food processor. Pulse until combined. Transfer to a large bowl.
- Combine the eggs, mayonnaise, Dijon and seafood seasoning in a small bowl. Add to the shrimp mixture and stir gently to combine. Fold in the crackers. Shape the mixture into 8 patties.
- Heat a large cast-iron skillet over medium-high heat. Add some canola oil. Add the patties and brown until cooked through, 3 to 4 minutes on each side.
- To serve, spread the tartar sauce on the rolls. Top with the patties, lettuce, onion, tomatoes and roll tops.
THE BEST SPICY TARTAR SAUCE
Make and share this The Best Spicy Tartar Sauce recipe from Food.com.
Provided by Cookin Momma
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.
Nutrition Facts : Calories 930.6, Fat 78.7, SaturatedFat 11.6, Cholesterol 61.1, Sodium 2093.9, Carbohydrate 59.2, Fiber 0.7, Sugar 15.8, Protein 2.6
SPICY AVOCADO TARTAR SAUCE
I am not sure where I got this recipe from but it was not on here. I do have this name jotted down as the author of the recipe. Frank P. Melodia. I have made this several times over the past few years to go along with the Smoked Salmon and Crab Cakes several times and it is wonderful.
Provided by Chef Jeff Garland
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.
- Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.
Nutrition Facts : Calories 203.3, Fat 17.2, SaturatedFat 2.5, Cholesterol 7.6, Sodium 274.4, Carbohydrate 13.6, Fiber 3.6, Sugar 2.3, Protein 1.3
SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE
This recipe is for people who like catfish and spicy foods. I haven't made as we don't care for this much hot spices. Though we do really like catfish. The tartar sauce can be made 2 days a head and chilled. recipe comes from another site.
Provided by Barb G.
Categories Catfish
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
- Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
- Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
- Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
- Fry fish; drain fish well in a colander.
- Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
- Repeat until all fish is fried.
- Serve hot with tartar sauce and lemon wedges.
Nutrition Facts : Calories 8852.5, Fat 932.3, SaturatedFat 74.8, Cholesterol 279.3, Sodium 3594.6, Carbohydrate 99.1, Fiber 4.3, Sugar 26.8, Protein 53.7
SPICY TARTAR SAUCE
This tartar sauce is always a hit! The use of cayenne pepper, boiled egg, and onion really adds to this sauce!
Provided by lmartini
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 10m
Yield 18
Number Of Ingredients 6
Steps:
- Stir together the mayonnaise, egg, onion, relish, cayenne pepper, and seasoned salt in a bowl. Cover and chill until ready to serve.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 0.4 g, Cholesterol 10.3 mg, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 69.6 mg, Sugar 0.1 g
SMOKED SALMON CRAB CAKES
Serve this with the Avocado Tarter Sauce and it is a winning combination. Recipe is by Frank P. Melodia.
Provided by Chef Jeff Garland
Categories Crab
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
- Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce Recipe #98635 . Garnish with fresh cilantro sprigs, if desired.
Nutrition Facts : Calories 385.2, Fat 19.8, SaturatedFat 2.1, Cholesterol 95.5, Sodium 1170.2, Carbohydrate 22.2, Fiber 1.6, Sugar 2.3, Protein 28.5
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