Chesapeake Tartar Sauce Recipes
FALAFEL IN LETTUCE CUPS WITH GARLIC TAHINI SAUCE
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 18 to 20 pieces
Number Of Ingredients 25
Steps:
- Preheat the oven to 200 degrees F.
- Break the heads of lettuce apart and use the smaller leaves to act as cups for the falafel. Reserve the larger leaves for other use. Cover the lettuce cups with a damp paper towel and refrigerate.
- Put the chickpeas, garlic, onion, parsley, salt, cumin, red pepper flakes, mint, tahini and lemon juice into the bowl of a food processor and pulse until it forms a rough paste. Add the baking powder and flour and pulse until well combined.
- Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes. Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches. Fry until golden, about 1 1/2 to 2 minutes. Flip and repeat on the other side. Remove to a paper towel lined dish. Repeat with the remaining falafel. Keep warm in a low oven until ready to serve.
- Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth. Stir in the chopped parsley, mint and salt and refrigerate until ready to use. Bring back to room temperature before serving.
HOMEMADE TARTAR SAUCE
My husband 'hates' fish but will eat it only if he has 'his' homemade tartar sauce. I think the capers make all the difference.
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 144 mg, Sugar 0.6 g
THE BEST TARTAR SAUCE
I have never tasted tartar sauce like this before. It has a tangy and slightly sweet taste that is wonderful on fish.
Provided by Chef 167408
Categories Sauces
Time P2DT5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients and allow to blend in the refrigerator for a couple of hours.
CHESAPEAKE CRAB CAKES RECIPE
There are dozens, perhaps hundreds of recipes for crab cakes - every crab-loving family has their favorite. What we present here is a basic, traditional and delicious recipe made with the finest grade crab meat.
Provided by laura.marchiori
Categories Crab
Time 40m
Yield 4-6 cakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Jumbo Lump Crabmeat should have very few pieces of shell, however you should pick through it carefully and remove any pieces you see (or feel). Handle the crabmeat gently as you do this. Place the crabmeat in a large mixing bowl and sprinkle the fine cracker crumbs over it tossing very gently until the crabmeat is covered evenly.
- In a second bowl, beat the egg and add the mayonnaise, lemon juice, bay seasoning and ground pepper. Wisk these ingredients together until the mix is a bit frothy. Pour the mix over the crab meat and gently toss until well mixed. Form the crab cakes by hand taking care not to over handle or pack too tightly - the cakes should be as loose as possible while still holding their shape. (If the cakes are not holding their shape, you can add additional cracker crumbs, but try to add as little as possible). This mix will yield 4 large crab cakes or 6 slightly smaller ones (8 appetizer size).
- Sauté the crab cakes in Extra Virgin Olive Oil until golden brown on both sides (8 to 10 minutes). You can also broil the crab cakes if you prefer, 4 to 5 minutes on each side until golden brown.
- Serve with lemon slices or tartar sauce and enjoy!
Nutrition Facts : Calories 242.6, Fat 6.6, SaturatedFat 1.2, Cholesterol 141.8, Sodium 528.2, Carbohydrate 15.9, Fiber 0.5, Sugar 0.9, Protein 28.3
TARTAR SAUCE
Make an easy tartar sauce with the classic trio of mayonnaise, gherkins and capers. Sharp and tangy, it's perfect with crispy battered fish and chips
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.
Nutrition Facts : Calories 195 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 0.4 grams protein, Sodium 0.22 milligram of sodium
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