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Old 11-16-2016, 10:47 AM
 
Location: Eureka CA
9,519 posts, read 14,699,255 times
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This is in Coastal Living mag and they say it's from Joe's Stone Crabs in Florida. I'm not partial to stone crabs (our local Dungeness is much better) but I'm thinking of trying this dip with shrimp.

JOE'S STONE CRABS DIPPING SAUCE

Whip together:

1 cup mayo
4 T half and half
4 tsp dry mustard
2 tsp Worcestershire sauce
1 tsp A-1 sauce
Salt and pepper to taste
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Old 11-16-2016, 01:12 PM
 
Location: ☀️ SFL (hell for me-wife loves it)
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Thanks Eureka, I think I'll use it for shrimp too
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Old 11-16-2016, 03:23 PM
 
Location: North Oakland
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I like this. I used to put a little bit of cognac or brandy in it.
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Old 11-18-2016, 10:53 AM
 
Location: Eureka CA
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That sounds good. I made it last night but fudged the recipe- subbed milk for the half half. I didn't like the first bite or two but it grows on you quickly.
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Old 11-18-2016, 05:11 PM
 
Location: Coastal Georgia
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This would be perfect for a baked seafood dish also. I have been trying to perfect a baked/broiled dish for scallops. I have yet to perfect it, but it is mayo, with wine, tarragon and Parmesan. I still don't think this recipe is it, but it may give me some clues to try.
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Old 11-19-2016, 11:26 AM
 
Location: North Oakland
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Quote:
Originally Posted by gentlearts View Post
This would be perfect for a baked seafood dish also. I have been trying to perfect a baked/broiled dish for scallops. I have yet to perfect it, but it is mayo, with wine, tarragon and Parmesan. I still don't think this recipe is it, but it may give me some clues to try.
Are you utterly against pan frying scallops? That's my favorite way to cook them. You put oil in the pan when it's hot enough (when water bubbles up like mercury), sear the scallops on top and bottom until they're cooked through, remove them to a hot platter, then make a quick pan sauce with the wine, the tarragon, and some cream. Next, put the scallops back in the pan, dust with parmigiano and put that under the broiler for a minute or two. Then you're done.

I would not use mayonnaise, btw.
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Old 11-19-2016, 03:33 PM
 
Location: Coastal Georgia
50,175 posts, read 63,623,198 times
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Quote:
Originally Posted by jay5835 View Post
Are you utterly against pan frying scallops? That's my favorite way to cook them. You put oil in the pan when it's hot enough (when water bubbles up like mercury), sear the scallops on top and bottom until they're cooked through, remove them to a hot platter, then make a quick pan sauce with the wine, the tarragon, and some cream. Next, put the scallops back in the pan, dust with parmigiano and put that under the broiler for a minute or two. Then you're done.

I would not use mayonnaise, btw.
No, this sounds great. I like the idea of individual ramekins, and the ease of making it for a company dish, without me standing at the stove. In my efforts, the scallops turn out fine, but there is too much liquid. I will try your suggestion next time, because it makes a lot of sense.
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Old 11-22-2016, 10:24 PM
 
Location: :0)1 CORINTHIANS,13*"KYRIE, ELEISON"*"CHRISTE ELEISON"
3,078 posts, read 6,183,056 times
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Thumbs up Thanks!

Quote:
Originally Posted by eureka1 View Post
This is in Coastal Living mag and they say it's from Joe's Stone Crabs in Florida. I'm not partial to stone crabs (our local Dungeness is much better) but I'm thinking of trying this dip with shrimp.

JOE'S STONE CRABS DIPPING SAUCE

Whip together:

1 cup mayo
4 T half and half
4 tsp dry mustard
2 tsp Worcestershire sauce
1 tsp A-1 sauce
Salt and pepper to taste


Reply With Quote Quick reply to this message
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