Dipsauce For Shellfish Recipes

CREAMY MUSTARD DIPPING SAUCE FOR SHELLFISH

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

SEAFOOD DIP

Steps:

• In a large bowl, mix the first 10 ingredients until smooth. Spread in a 9-in. pie plate. Sprinkle with bread crumbs. , Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables.

DIP/SAUCE FOR SHELLFISH

Steps:

• Mix the sour cream with mustard and dild.
• Taste with salt and pepper.
• If the sauce is too thick, then thin with a bit of milk or cream.
• Let the dip/sauce stand 30 minutes in the fridge.
• Stir together just before serving.

SHELLFISH WITH SPICY ISLAND DIP

Steps:

• Combine first 5 ingredients in medium bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.)
• Serve shellfish with sauce.

REHEATING COOKED SHELLFISH

Steps:

• Thaw seafood, rinse and pat dry on paper towels.
• To Steam: place one inch of water in a large pot, bring to a boil. Place shellfish in a steaming rack or colander and lower into boiling water - if the bottom of the rack goes below the level of the water, empty out some of the water as you don't want your shellfish to be sitting in water. You may have to break crab legs to fit into the pot. Cover pot and cook as follows:.
• Snow crab legs or claws - 5 minutes.
• King Crab legs (whole or split) - 8 minutes.
• Maine lobster or Dungeness crab - 10 minutes.
• In Oven: preheat oven to 400°. Wrap clean, thawed shellfish in foil, forming a tent. Place in oven for 20 minutes.
• Remember, you are only reheating, not cooking your frozen, thawed shellfish.
• Serve with melted herb, or garlic, or plain butter.

SHELLFISH BOIL WITH SPICY GREEN DIPPING SAUCE

Steps:

• Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8-10 minutes. Add wine, salt, and 15 quarts cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
• Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
• Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.