Seafood Sauces

‘Tis the season to serve fancy seafood! It is always a good idea to serve a traditional sauce such as tartar sauce with crab and cocktail sauce with shrimp, but it’s fun and tasty to serve a non-traditional sauce in addition to the tried and true sauces. Here’s some of my favorite seafood sauce recipes:

Comeback Sauce is a spicy cousin to rémoulade sauce. The origin of this sauce has been credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi. This sauce will definitely have you comin’ back for more! Delicious served with fried shrimp, fried chicken sandwiches and fried green tomatoes.

Comeback Sauce

Prep Time 10 mins
Total Time 10 mins
Course Condiment
Servings 1.25 cups

Ingredients
  

  • 1 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sriracha chili sauce
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspooon garlic powder
  • 1 teaspoon Hungarian paprika

Instructions
 

  • Place all ingredients in a mixing bowl. Stir to combine all ingredients.
  • Cover and chill in refrigerator.

Remoulade Sauce

to serve with shrimp or crab
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Servings 1 cup

Ingredients
  

  • 1 cup Duke's mayonnaise
  • 1/4 cup chili sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce
  • 1/2 teaspoon Peg's pink salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Place mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, pepper sauce, salt, garlic powder, onion powder, dry mustard and pepper in a bowl. Stir to combine.
  • Cover and chill in refrigerator.

My favorite sauce to serve with fried oysters is Chesapeake Bay Sauce. Find Clark and Hopkins (made in Richmond, Virginia) Chesapeake Bay Artisan Pepper Sauce in Virginia gourmet stores or on-line.

Chesapeake Bay Sauce

to serve with shrimp, crab or fried oysters
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Servings 2 cups

Ingredients
  

  • 1 cup Duke's Mayonnaise
  • 1 cup sour cream
  • 3 tablespoons ketchup
  • 2 tablespoons Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce
  • 2 tablespoons sweet salad cubes (pickle relish)

Instructions
 

  • Place all ingredients in a mixing bowl and stir to combine. Cover and chill in refrigerator until service.

Serve Dill and Lemon Aioli with steamed shrimp, baked or fried fish.

Dill and Lemon Aioli

Prep Time 5 mins
Total Time 5 mins
Course Condiment
Servings 1 cup

Ingredients
  

  • 1 1/3 cups Duke's mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 lemon, zested
  • salt and lemon pepper

Instructions
 

  • Place mayonnaise, garlic, dill, lemon juice and lemon zest in a small bowl. Stir to combine.
  • Season with salt and lemon pepper.
  • Cover and chill in refrigerator.

Cocktail Sauce

Prep Time 5 mins
Total Time 5 mins
Course Condiment
Servings 0.75 cup

Ingredients
  

  • 3/4 cup ketchup
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh lemon juice
  • 2-4 drops Tabasco sauce
  • salt and freshly ground pepper

Instructions
 

  • Mix the ketchup, horseradish, lemon juice and Tabasco sauce in a small bowl.
  • Season with salt and pepper.
  • Cover and refrigerate.

Tartar Sauce

Prep Time 5 mins
Total Time 5 mins
Course Condiment
Servings 0.75 cup

Ingredients
  

  • 3/4 cup Duke's Mayonnaise
  • 3 tablespoons sweet salad cubes (pickle relish)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoon Dijon mustard
  • 2 teaspoons chopped parsley
  • salt and pepper

Instructions
 

  • Place mayonnaise, relish, lemon juice, mustard and parsley in a small bowl. Stir to combine. Season with salt and pepper.
  • Cover and refrigerate.

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