SEAFOOD ESSENTIALS: CRABBY SAUCE

Seafood Essentials: Crabby Sauce image

Been on a seafood blitz the last week, The good news is that no one around here is complaining. Got inspired to create some crab cakes, and I made this sauce to go over them. From the looks of the clean plates coming back to the kitchen, the crab cakes and the sauce were a big hit. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
1 cup(s) mayonnaise, i prefer duke's
2 clove(s) baked garlic
2 tablespoon(s) smooth brown mustard, i prefer grey poupon
2 teaspoon(s) sweet or hot paprika, but not smoked
2 teaspoon(s) fresh clover honey
1 teaspoon(s) creole seasoning, i prefer tony chacere's
1 teaspoon(s) white pepper, freshly ground
1 teaspoon(s) lemon juice, freshly squeezed
1/4 teaspoon(s) cayenne pepper, or to taste
ADDITIONAL INGREDIENTS
1 - 2 tablespoon(s) sweet pickle relish

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.