Seafood Essentials Crabby Sauce Recipes

SEAFOOD ESSENTIALS: CREAMY GARLIC SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size skillet to make this recipe.
• 3. The seafood in this recipe is up to you. I have made this dish with jumbo shrimp, good sized scallops, bite size pieces of cod and halibut, and squid, and they all came out delicious.
• 4. No oyster sauce? You could use sweet soy sauce, hosin sauce, or a combination of hosin and soy sauces. No tamari sauce, or liquid aminos? You could use regular soy sauce (low sodium, if you have it). No pineapple juice? You could use some grapefruit juice, or even orange juice. No coconut sugar? You could use regular brown or white granulated sugar. No white wine? Now that is a shame. You could use filtered water, but you will want to up the spices. No hot sauce? You could use something like Sriracha. No half & half You could use regular milk. No white pepper? You could use black pepper. Note on substitutions: Any time you sub one ingredient for another it is going to impact the flavor of the recipe; however, if you do not have a needed ingredient, or you just do not care for one of them, these substitutions will give you a great dish, and try to keep it as true as possible to the original.
• 5. Gather your ingredients (mise en place).
• 6. In a large mixing bowl, combine all the sauce ingredients, except the half & half, whisk to combine, and reserve.
• 7. Add the butter and oil to a large skillet over medium heat.
• 8. When the butter melts and stops foaming, give the pan swirl, and add the seafood.
• 9. Depending on what you are cooking, let the seafood get to the point of almost being fully cooked, then remove from the pan and reserve.
• 10. Add the mushrooms and onions to the pan, sprinkle with a bit of salt and pepper, and cook over medium heat until the mushrooms give up their moisture, and the onions have softened, about 8 - 10 minutes.
• 11. You might need a bit of extra oil.
• 12. Add the garlic and stir an additional 60 seconds.
• 13. Add the sauce (but not the half & half) and simmer until reduced by about half, 7 - 9 minutes.
• 14. Add the half & half and simmer, while stirring, for an additional 2 - 3 minutes.
• 15. Taste the sauce, and add more salt and pepper, if needed.
• 16. Add the seafood, and allow it to reheat, about 1 minute.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread to sop up all that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SEAFOOD ESSENTIALS: CRABBY SAUCE

Steps:

• PREP/PREPARE
• Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 5 - 7 days.
• Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Creole Seasoning If you would like to make your own seasoning, here ya go: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-creole-seasoning.html
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 2 baked cloves to 1 raw clove. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
• Gather your ingredients (mise en place).
• Add all the ingredients, except the pickle relish to a blender, and blend until smooth.
• Add the pickle relish, stir to combine, and properly store until needed.
• PLAT/PRESENT
• Serve over the top or on the side of your favorite crab cakes, or other seafood. Enjoy.
• Keep the faith, and keep cooking.