Zesty Remoulade Dip Sauce Food

CRAB CAKES WITH SPICY REMOULADE

Steps:

• For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
• For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
• Preheat the oven to 425 degrees F.
• In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
• Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
• Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
• Serve the crab cakes with remoulade sauce on the side.

CAJUN REMOULADE SAUCE

Steps:

• Mix all ingredients well in a mixer.
• If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
• Refrigerate overnight.
• I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

FRIED SHRIMP WITH SPICY REMOULADE

Steps:

• Preheat deep fryer with peanut oil to 375 degrees F.
• Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
• Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
• Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
• In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE

Steps:

• Preheat oven to 200°F.
• combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
• Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
• Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
• To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
• serve crab cakes warm with lemon wedges and dipping sauce.

SPICY REMOULADE SAUCE FOR DIPPING

Steps:

• Combine all ingredients.
• Creole mustard can be substituted for the horseradish (or you can use a combination of the two).
• Chill for about 1 hour.
• Serve with seafood.

REMOULADE SAUCE

Steps:

• Combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well.
• Cover with plastic wrap and let it sit in the fridge for 1 hour.

NEW ORLEANS REMOULADE SAUCE RECIPE

Steps:

• In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

ZESTY REMOULADE DIP & SAUCE

Steps:

• Mix all of the ingredients together.
• Let sit for at least 1 hour for flavors to marry.

APRICOT DIP SAUCE

Steps:

• Put preserves in food processor; pulse till smooth. Transfer to small bowl. Add vinegar, worcestershire sauce, and orange zest; stir till well combined. Serve immediately or can cover and refrigerate up to 2 days.

SPICY REMOULADE SAUCE

Steps:

• Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.