Legal Seafood Restaurant Recipes

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LEGAL SEAFOOD MUSTARD SAUCE



Legal Seafood Mustard Sauce image

Categories     No-Cook     Yogurt

Number Of Ingredients 3

1 cup mayonaise
1 tablespoon dijon mustard
1/2 teaspoon prepared horseradish

Steps:

  • whisk all ingredients and refrigerate until ready to use
  • thats it

LEGAL SEAFOOD STYLE COLESLAW



Legal Seafood Style Coleslaw image

Legal Seafoods is a Boston restaurant famous for it's fresh and perfectly cooked seafood. This non-traditional (no sugar and vinegar) version compliments but does not over power the delicate flavor of fish.

Provided by Lorac

Categories     Greens

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 quarts boiling water
5 cups shredded green cabbage
3 cups shredded red cabbage
1 medium onion, peeled and shredded
1 1/2 cups shredded carrots
1 -1 1/4 cup mayonnaise
3/4 cup sour cream (or 1/2 cup sour cream and 1/2 cup yogurt)
salt

Steps:

  • Add green cabbage to the boiling water, remove from heat,let sit 5 minutes, drain, and press dry.
  • In a large bowl, combine green and red cabbage, onion and carrot.
  • Stir in mayonnaise, sour cream and salt to taste, and chill.

Nutrition Facts : Calories 258.1, Fat 19.3, SaturatedFat 5.7, Cholesterol 22.8, Sodium 339.5, Carbohydrate 20.9, Fiber 3.1, Sugar 8, Protein 3

LEGAL'S INAUGURAL FISH CHOWDER



Legal's Inaugural Fish Chowder image

Make and share this Legal's Inaugural Fish Chowder recipe from Food.com.

Provided by mermaidmagic

Categories     Chowders

Time 1h

Yield 3 Quarts

Number Of Ingredients 11

1/2 cup butter
3 cups diced onions
1/4 cup finely grated carrot
2 teaspoons minced garlic
1/2 cup flour
12 cups concentrated fish stock
4 lbs chowder fish fillets (such as 2 lbs. Cod, 1 lb. Monkfish, and 1 lb. Cusk)
2 cups light cream
1/2 cup finely grated monterey jack cheese
salt
fresh ground black pepper

Steps:

  • Heat the butter in a large saucepan until softened.
  • Add the onions, carrots, and garlic and sauté.
  • Stir frequently, about 5 minutes.
  • Remove from heat and slowly stir in the flour.
  • Return to the heat, and cook, stirring, for about 4 minutes.
  • Meanwhile, begin heating the stock in a large pot.
  • Whisk the stock into the flour mixture.
  • Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
  • Add the fish and simmer about 10 minutes longer.
  • Stir in the cream and cheese.
  • Simmer until the cheese melts, about 5 to 8 minutes.
  • (You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.

Nutrition Facts : Calories 1593.6, Fat 80.4, SaturatedFat 45.3, Cholesterol 545.5, Sodium 2375, Carbohydrate 38.5, Fiber 3.6, Sugar 7.7, Protein 172.4

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