28 posts tagged “mayo”
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Maryland Crab Cakes
Serves 4
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
Maryland Crab Cakes
Serves 8
1 pound small-size fresh crabmeat, such as special or claw
1 pound larger-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons butter, melted
Tartar Sauce, homemade or store-bought, for serving (recipe follows)
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.
Tartar Sauce
Makes 1 1/4 cups
1 cup light mayonnaise
4 cornichon pickles, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 shallot, minced
Coarse salt and ground pepper
In a small bowl, mix 1 cup light mayonnaise, 4 cornichon pickles, minced, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 shallot, minced. Season with coarse salt and ground pepper.
Crab Cakes
Recipe courtesy of Robert Duvall
Makes 5 crab cakes
1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Tartar Sauce (recipe follows)
Lemon wedges, for serving
In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon grated onion
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
Bacon-Wrapped-Asparagus Bundles with Spicy Dipping Sauce
Makes 10 bundles and about 1/2 cup sauce
30 medium asparagus stalks, trimmed
10 slices peppered bacon
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup mayonnaise
2 teaspoons Sriracha (Asian chili sauce)
2 tablespoons plus 1 teaspoon fresh lime juice
1 tablespoon plus 1 1/2 teaspoons finely chopped fresh cilantro
Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes. Meanwhile, whisk together mayonnaise, chili sauce, lime juice, cilantro, and 1/2 teaspoon salt in a small bowl; season with pepper. Sauce can be refrigerated in an airtight container up to 1 week.
Transfer bundles to a platter; remove toothpicks. Serve with dipping sauce.
Shrimp and Cod Burgers
Makes 4
12 ounces medium shrimp, peeled, deveined, and cut into chunks
8 ounces cod, cut into chunks
3/4 cup fine fresh breadcrumbs
1/4 cup drained capers, rinsed
2 medium scallions, thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly squeezed lemon juice, (1 to 2 lemons)
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
Vegetable oil, for brushing
4 hamburger buns
Red-leaf lettuce, for serving
Tarragon Tartar Sauce, for serving (optional) (recipe follows)
Lemon wedges, for serving
Process half of the shrimp in a food processor until a paste forms. Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined. Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast buns on grill during the last minute of cooking, if desired. Serve burgers on buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
Tarragon Tartar Sauce
Makes 1 1/4 cups
1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. Sauce can be refrigerated in an airtight container, up to 1 week.
Creamy Deviled Eggs
Serves 8
8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Basic Potato Salad
Serves 8
Coarse salt and ground pepper
3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
3/4 cup light mayonnaise
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and teaspoon pepper. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Salmon Cakes
Serves 8
2 pounds skinless salmon fillet
Coarse salt and ground pepper
1/2 cup thinly sliced scallions
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
One additional flavoring below, (optional)
2 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
Preheat oven to 400 degrees;. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together. Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. (For freezing directions, see below.) Refrigerate until cold and firm, 20 to 30 minutes.
Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Battered Cod
Recipe courtesy of Chef Armstrong
2 cups all-purpose flour, plus more for dredging
Coarse salt
1/4 teaspoon baking soda
4 cups canola oil
2 pounds skinless cod fillets, cut into 4 pieces
Marie Rose Sauce (recipe follows)
Kitty O'Shea Sauce (recipe follows)
Tartar Sauce (recipe follows)
Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.
Marie Rose Sauce
Makes enough for 4 servings
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon fresh lemon juice
Coarse salt
In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.
Kitty O'Shea Sauce
Makes enough for 4 servings
1/2 cup mayonnaise
1 tablespoon capers
1 tablespoon nicoise olives
1 tablespoon chopped oven-dried tomatoes
Coarse salt and freshly ground pepper
In a small bowl whisk together mayonnaise, capers, olives, and dried tomatoes. Season with salt and pepper.
Tartar Sauce
Makes enough for 4 servings
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon chopped shallots
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
