SaltwaterServr
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Years ago I found the recipe for Joe's BBQ spice seasoning they use on their crab. I LOVE their BBQ'd dungeness.
By a stroke of luck, I found my print-out of the recipe again. Thought I'd share since its one of my favorites. Works great on shrimp and lobster as well.
5 teaspoons salt
2 teaspoons Old Bay seasoning
1 teaspoon paprika (I used smoked paprika)
1 teaspoon MSG
1/2 teaspoon sugar
1/4 teaspoon ground cayenne
3 tablespoons veggie oil.
Mix all of that together in a bowl and brush it on your steamed/broiled/grilled seafood. I make it in batches and use it like seasoning salt.
Another quick and easy concoction I came up with three weeks ago, a twist on tartar sauce. One of my favorite dipping sauces for shrimp and green onion cakes is a jalepeno tarter sauce.
What I came up with as an alternative is to take off the shelf tarter sauce, and then mix in a good portion of smoked paprika and half as much cayenne pepper. When I'm done with how I like it to taste, the tarter sauce is actually very pinkish from the paprika. It totally changes the flavor profile of the sauce and its a great alternative to remoulade and cocktail sauce for crab cakes when you don't have the time to whip up a roasted bell pepper buerre blanc.
By a stroke of luck, I found my print-out of the recipe again. Thought I'd share since its one of my favorites. Works great on shrimp and lobster as well.
5 teaspoons salt
2 teaspoons Old Bay seasoning
1 teaspoon paprika (I used smoked paprika)
1 teaspoon MSG
1/2 teaspoon sugar
1/4 teaspoon ground cayenne
3 tablespoons veggie oil.
Mix all of that together in a bowl and brush it on your steamed/broiled/grilled seafood. I make it in batches and use it like seasoning salt.
Another quick and easy concoction I came up with three weeks ago, a twist on tartar sauce. One of my favorite dipping sauces for shrimp and green onion cakes is a jalepeno tarter sauce.
What I came up with as an alternative is to take off the shelf tarter sauce, and then mix in a good portion of smoked paprika and half as much cayenne pepper. When I'm done with how I like it to taste, the tarter sauce is actually very pinkish from the paprika. It totally changes the flavor profile of the sauce and its a great alternative to remoulade and cocktail sauce for crab cakes when you don't have the time to whip up a roasted bell pepper buerre blanc.
