Cilantro Lime Tartar Sauce Recipes

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE

Steps:

• Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
• Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
• Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
• Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

CILANTRO LIME CREAM SAUCE

Steps:

• Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
• Blend until smooth.
• Chop jalapeno, add to blender (depending on how hot you like it).
• Add salt and more lime to taste, blend everything until smooth.

GARLIC LIME TARTAR SAUCE

Steps:

• Whisk the mayonnaise until smooth and creamy, and set aside.
• Combine remaining ingredients and mix together until well incorporated.
• Stir into mayonnaise, and whisk until well combined.
• Chill for 30 minutes before using.

CILANTRO-LIME TARTAR SAUCE

Steps:

• Stir all ingredients together.

CILANTRO-LIME TARTAR SAUCE

Steps:

• Stir together all sauce ingredients.