 |
| salt-pepper-lime dip |
Salt-Pepper-Lime Dip
Ingredients:
1/2 tsp salt (any type that you prefer--crushed sea salt or table salt)
1/2 tsp freshly ground pepper
1/2 to 1 tsp fresh lime juice
Method:
Mix all ingredients and enjoy!
Tuesday, November 27, 2018
Salt-Pepper-Lime Dip
The creamy yellow-orange roe and succulent white flesh from the green crabs are delicacies that you do not want to miss eating. Cook the crabs in boiling water for about 5-7 minutes and remove. Avoid overcooking the crabs as they will become dry and flavorless. You may add fresh guava leaves, fresh kaffir lime leaves, or bruised fresh lemongrass stalks to the water for fragrance if you have access to any of these ingredients. I find that a small thin knife with a pointy tip may be the best tool to scoop out the roe from the interior of the carapace by the spines and on the central part of the body. The meat can easily be removed with a toothpick, skewer or a small knife as these crabs are small. You can do this if you are planning to save the flesh to use for cooking later. However, the ideal way to eat crustaceans such as green crabs, perhaps viewed by some as less formal or even barbaric, is to cut the bodies into 4-6 pieces and simply suck out the sweet juicy meat while everything is still hot. This simple salt-pepper-lime dip, a commonly paired item with some seafood dishes is popular in Vietnam. You may use lemon in exchange for lime. Mix it however you prefer but for simplicity, you can make it 1:1:1 ratio.
Salt-Pepper-Lime Dip
Ingredients:
1/2 tsp salt (any type that you prefer--crushed sea salt or table salt)
1/2 tsp freshly ground pepper
1/2 to 1 tsp fresh lime juice
Method:
Mix all ingredients and enjoy!
Salt-Pepper-Lime Dip
Ingredients:
1/2 tsp salt (any type that you prefer--crushed sea salt or table salt)
1/2 tsp freshly ground pepper
1/2 to 1 tsp fresh lime juice
Method:
Mix all ingredients and enjoy!
Saturday, November 24, 2018
How to Process Green Crabs Humanely
How to Process Green Crabs Humanely
Many people are concerned about killing a living organism for food such as shellfish more humanely. How do we determine what is humane? Some people may view a quick death as better than a slow drawn out death. Would you slowly freeze a lobster before boiling or steaming it or would you just place a live lobster in a pot of boiling water? For the green crabs it seems that placing them in boiling water will kill them much faster than spearing them with a sharp object through the brain or freezing them. Spearing them may cause you injury and believe me they do not die instantly. Removing the carapace and gills while they are still alive causes them to die nearly as fast as spearing them in the brain. If you believe that freezing them is the most humane way as many seem to think then be sure to freeze them in your home freezer for at least 2 hours before you process or cook them. Of course it all depends on how cold your freezer is. If you are unsure how cold your freezer is then you can start by placing a bag of crabs in your freezer. After 2 hours remove the bag and look inside to check for signs of life = any hint of movement. If there is none then quickly process or cook the crabs.
One interesting survival instinct of these green crabs (applies to those with hard shells) that I see repeatedly is that they tend to self amputate one or more of their claws and/or legs when they sense stress, threat or danger. Hence, you may notice that when you drop the live green crabs in boiling water they tend to loose part or all their claws and legs. If you freeze them for at least 30 minutes and then drop them in boiling water, their claws and legs tend to remain intact. This indicates the crabs are not stressed and is the most humane way to cook them, and provides you a complete crab for your recipe.
Many people are concerned about killing a living organism for food such as shellfish more humanely. How do we determine what is humane? Some people may view a quick death as better than a slow drawn out death. Would you slowly freeze a lobster before boiling or steaming it or would you just place a live lobster in a pot of boiling water? For the green crabs it seems that placing them in boiling water will kill them much faster than spearing them with a sharp object through the brain or freezing them. Spearing them may cause you injury and believe me they do not die instantly. Removing the carapace and gills while they are still alive causes them to die nearly as fast as spearing them in the brain. If you believe that freezing them is the most humane way as many seem to think then be sure to freeze them in your home freezer for at least 2 hours before you process or cook them. Of course it all depends on how cold your freezer is. If you are unsure how cold your freezer is then you can start by placing a bag of crabs in your freezer. After 2 hours remove the bag and look inside to check for signs of life = any hint of movement. If there is none then quickly process or cook the crabs.
One interesting survival instinct of these green crabs (applies to those with hard shells) that I see repeatedly is that they tend to self amputate one or more of their claws and/or legs when they sense stress, threat or danger. Hence, you may notice that when you drop the live green crabs in boiling water they tend to loose part or all their claws and legs. If you freeze them for at least 30 minutes and then drop them in boiling water, their claws and legs tend to remain intact. This indicates the crabs are not stressed and is the most humane way to cook them, and provides you a complete crab for your recipe.
 |
| frozen green crab from the freezer |
 |
| cooked green crab--the most humane way |
Thursday, November 22, 2018
Garlicky Crustacean Pasta
I have a lot to be thankful for...
I am extremely grateful that my husband and I survived a major car accident...that we walked out of our crumpled car that day.
Since September 10th I have cooked only a handful of simple dishes...mostly since the beginning of this month. I am still healing...although my body is not 100% yet I am making noticeable progress each week. While on the mend my mother has been staying with us, cooking constantly and before returning to her home she would leave us an abundance of prepared food in the freezer and refrigerator until her next visit. Thank goodness that I have a supportive, loving, and caring supermom.
This dish is simple and you can make it even if you have only one good hand and a partial use of the other. For this dish I use garlic and shallots grown from my parents' organic garden. My mother already removed the lobster meat and kept them frozen. The roe was previously frozen. I partially thaw them before cooking. This dish makes about 2-3 servings.
Garlicky Crustacean Pasta
Ingredients:
12 oz Squid Ink Spaghetti
2 Tbsp canola oil
1 small head of garlic, smashed, finely chopped
1 large or 2 small shallots, peeled, finely chopped
3 oz uncooked green crab roe
2 Tbsp unsalted butter
Meat from 2 medium to large lobsters, cut into bit size
2 scallions, green parts only, chopped
2 tsp fish sauce (nước mắm)
1 tsp sugar
1/4 tsp freshly ground white pepper
A pinch of dried crushed seaweed, garnish
Method:
Cook the Squid Ink Spaghetti according to the package instructions, drain and set it aside.
Heat a large pan over medium-high heat. Add oil, garlic and shallots. Saute for about 2 minutes or until the shallot is soft. Add crab roe, and butter, saute about a minute. Add lobster meat and scallion, saute about 2 minutes or until the meat is heated through. Add spaghetti and season with fish sauce, sugar and pepper. Once the spaghetti is heated through (about 2 minutes) then turn off heat and serve with a sprinkle of seaweed and more white pepper.
I am extremely grateful that my husband and I survived a major car accident...that we walked out of our crumpled car that day.
Since September 10th I have cooked only a handful of simple dishes...mostly since the beginning of this month. I am still healing...although my body is not 100% yet I am making noticeable progress each week. While on the mend my mother has been staying with us, cooking constantly and before returning to her home she would leave us an abundance of prepared food in the freezer and refrigerator until her next visit. Thank goodness that I have a supportive, loving, and caring supermom.
This dish is simple and you can make it even if you have only one good hand and a partial use of the other. For this dish I use garlic and shallots grown from my parents' organic garden. My mother already removed the lobster meat and kept them frozen. The roe was previously frozen. I partially thaw them before cooking. This dish makes about 2-3 servings.
 |
| garlicky crustacean pasta |
Ingredients:
12 oz Squid Ink Spaghetti
2 Tbsp canola oil
1 small head of garlic, smashed, finely chopped
1 large or 2 small shallots, peeled, finely chopped
3 oz uncooked green crab roe
2 Tbsp unsalted butter
Meat from 2 medium to large lobsters, cut into bit size
2 scallions, green parts only, chopped
2 tsp fish sauce (nước mắm)
1 tsp sugar
1/4 tsp freshly ground white pepper
A pinch of dried crushed seaweed, garnish
Method:
Cook the Squid Ink Spaghetti according to the package instructions, drain and set it aside.
Heat a large pan over medium-high heat. Add oil, garlic and shallots. Saute for about 2 minutes or until the shallot is soft. Add crab roe, and butter, saute about a minute. Add lobster meat and scallion, saute about 2 minutes or until the meat is heated through. Add spaghetti and season with fish sauce, sugar and pepper. Once the spaghetti is heated through (about 2 minutes) then turn off heat and serve with a sprinkle of seaweed and more white pepper.
Sunday, September 16, 2018
Temporarily Off Duty
Dear Readers,
Due to an auto accident, I am unable to trap, cook or write about green crabs. In the meantime I will work hard to get better, and I look forward to sharing more green crab stories with you in the future.
Best regards,
Thanh Thai
(Remember to always please wear a seatbelt when in a car!)
Due to an auto accident, I am unable to trap, cook or write about green crabs. In the meantime I will work hard to get better, and I look forward to sharing more green crab stories with you in the future.
Best regards,
Thanh Thai
(Remember to always please wear a seatbelt when in a car!)
Tuesday, September 4, 2018
Green Crab Sandwich
Removing meat from the green crabs is a feasible task but it is definitely not a job for everyone. Please check out my link on How to Remove the Meat and Roe from a Cooked Crab. Recently Dr. Gabriela Bradt graciously gave me nearly 300 crabs including about 40 large crabs from her lab and traps. Somehow I had a strange notion that she was delighted (if that is even the right word) that I was willing to haul her crabs away! Within 24 hours I prepared most of them and stored them in the freezer in bags for future use. For some of the larger ones I removed the meat to make 2 open-faced sandwiches.
When we first immigrated to the United States in 1980 my mother came up with this butter sauce. I think it was my mother's way of helping our family become acclimated to the American ways of life, food and culture. I honestly believe that just about everything tastes better with fish sauce! Try it for yourself, instead of salt just add fish sauce. In my family we use this delicious sauce (sometimes with moderation and sometimes not) to dip or drizzle over our lobsters, crabs, steamers and other seafood. When my mother, brothers and I make this we never measure the ingredients. For convenience, we put all the ingredients together in a small bowl and microwave about 20-30 seconds or until the butter melts.
Green Crab Sandwich
Ingredients:
1 hamburger bun, toasted
About 2-3 oz of freshly picked green crab meat and roe
My Mother's Butter Sauce (see recipe below)
Flowers from Thai basil and shiso plants, garnish (optional)
Method:
Toast the bun. Divide the crab meat and roe, and add over each half of the bun. Drizzle with the butter sauce and garnish with flowers.
My Mother's Butter Sauce (makes about 1/4 cup)
Ingredients:
3 Tbsp salted or unsalted butter
1/2 tsp good fish sauce (nước mắm)
1/2 tsp sugar
2 Tbsp chopped scallions (preferably green parts)
Method 1:
May put everything together in a bowl and microwave for about 20-30 seconds or until the butter has melted. Stir to blend.
Method 2:
In a small sauce pan add butter, fish sauce, sugar and scallions. Cook until the butter has melted.
Helpful Hints:
*You may adjust the sauce according to your taste. You may add more scallions if you prefer more greens. Depending on the power of your microwave you may start low at 10-15 seconds and work up to melt your butter.
When we first immigrated to the United States in 1980 my mother came up with this butter sauce. I think it was my mother's way of helping our family become acclimated to the American ways of life, food and culture. I honestly believe that just about everything tastes better with fish sauce! Try it for yourself, instead of salt just add fish sauce. In my family we use this delicious sauce (sometimes with moderation and sometimes not) to dip or drizzle over our lobsters, crabs, steamers and other seafood. When my mother, brothers and I make this we never measure the ingredients. For convenience, we put all the ingredients together in a small bowl and microwave about 20-30 seconds or until the butter melts.
 |
| green crab sandwich |
Green Crab Sandwich
Ingredients:
1 hamburger bun, toasted
About 2-3 oz of freshly picked green crab meat and roe
My Mother's Butter Sauce (see recipe below)
Flowers from Thai basil and shiso plants, garnish (optional)
Method:
Toast the bun. Divide the crab meat and roe, and add over each half of the bun. Drizzle with the butter sauce and garnish with flowers.
 |
| my mother's butter sauce |
My Mother's Butter Sauce (makes about 1/4 cup)
Ingredients:
3 Tbsp salted or unsalted butter
1/2 tsp good fish sauce (nước mắm)
1/2 tsp sugar
2 Tbsp chopped scallions (preferably green parts)
Method 1:
May put everything together in a bowl and microwave for about 20-30 seconds or until the butter has melted. Stir to blend.
Method 2:
In a small sauce pan add butter, fish sauce, sugar and scallions. Cook until the butter has melted.
Helpful Hints:
*You may adjust the sauce according to your taste. You may add more scallions if you prefer more greens. Depending on the power of your microwave you may start low at 10-15 seconds and work up to melt your butter.
Grilled Oysters
The other day our friends/neighbors Jim and Karen invited a few of us over to their house for a cookout on their deck. Luckily I was able to purchase a bag of fresh oysters from my local market. I made shooters on the half shell (minus the crab meat) with most of them, adding just a little cocktail sauce, a squeeze of lime, a dash of hot sauce and vodka. Everyone seemed to really enjoyed them. Our friend/neighbor Carlos gave me a nice compliment when he tells me they tasted as good as in any high-end restaurants. My husband tells me they tasted good, even better and easier to eat than the shooters in a glass that I made a few posts earlier. He thinks everything blended well when they are on the half shell. A few of them did not have any of their natural liquid in them so I added olive oil, minced onion and vodka and grilled them. In Vietnam people often grill (using charcoal) shellfish by adding chopped scallion or green onion and oil.
This time I am inspired to grill some oysters to use up some of my beautiful coral color green crab roe. I was able to gather 3 bags of fresh oysters from my local market. We invited our friends/neighbors Inge and Marshall over for a little last minute grill on our shady deck despite 90+ F outside. We ate most of the oysters fresh with a little lime juice and I saved the rest to experiment on the grill. On a few of the grilled ones I added fresh hot chili peppers for a little kick since Marshall and I like spicy food. The secret to spicy foods is that it helps you sweat and cool you down! The garlic, shallots and chili peppers came from my parents' garden. Inge brought over a few different opened bottles of chilled white wine and I chose the Chardonnay to drizzle over the oysters. You may use whichever type of alcohol you prefer or have at home. Here is the recipe.
 |
| these oysters are prepared and ready to place on the grill |
 |
| grilling oysters |
Ingredients:
8 oysters with liquid
1 blade of fresh scallion (green parts only), chopped or cut with scissors
1 garlic clove, grated or smashed and minced
1/2 medium sized shallot, minced
Cooked green crab roe (use as much or as little as you prefer or have)
Hot chili pepper, deseeded and chopped
About 1 Tbsp oil (I prefer either canola or olive)
About 3 Tbsp white wine (or another type of alcohol such as sake, rum, tequila or vodka)
Method:
Shuck the oysters and remove/discard any shell bits. Add a little chopped scallion, garlic and shallot. Add some of the crab roe. May add a little chili pepper if interested. Drizzle with a little oil and white wine (about 1 teaspoon of wine for each oyster). Grill until they are cooked to your preference. Use tongs to carefully remove the oysters from the grill.
 |
| oysters on the half shell with a squeeze of lime (aka naked oysters) |
Saturday, September 1, 2018
Oyster on the Half Shell
After making the Oyster and Crab Shooter I realized that I cannot gulp it down since the vodka is too strong for me. I have to trust my husband's opinion when he tells me they are tasty. While making oyster on the half shell I came up with the idea to make something similar but instead of vodka I used sake, a more mild alcohol.
Anyone can shuck oysters. Initially you may be slow but over time you will improve and gain speed. I know this because I am probably the slowest shucker out there. In the last few weeks after shucking several dozen I noticed that my skills have improved greatly. I purchased these beautiful oysters at my local market. They came from Duxbury, Massachusetts.
If you are interested in learning more about the European green crabs you may find marine ecologist Dr. Emily Grason's talk educational and helpful. She gave an excellent webinar on how they impact our environment negatively and also how to properly identify them. Please check out this link, First Detector Training Webinar: Capturing invasive European green crab at the earliest stages of invasion
Oyster on the Half Shell
Ingredients:
Fresh oysters, washed well
Cocktail sauce (commercial or home-made)
Sriracha sauce
Green crab meat and roe (see How to Remove the Meat and Roe From a Cooked Crab link)
Sake (whichever brand you prefer to drink)
Method:
Shuck the oysters, avoid spilling the juice. Add about 1/2 teaspoon of cocktail sauce and 1-2 drops of Sriracha sauce on each oyster. Add about 1/2 to 1 teaspoon of crab meat (and roe if you have any) on top and drizzle about 1/2 tablespoon of sake over each oyster.
Anyone can shuck oysters. Initially you may be slow but over time you will improve and gain speed. I know this because I am probably the slowest shucker out there. In the last few weeks after shucking several dozen I noticed that my skills have improved greatly. I purchased these beautiful oysters at my local market. They came from Duxbury, Massachusetts.
If you are interested in learning more about the European green crabs you may find marine ecologist Dr. Emily Grason's talk educational and helpful. She gave an excellent webinar on how they impact our environment negatively and also how to properly identify them. Please check out this link, First Detector Training Webinar: Capturing invasive European green crab at the earliest stages of invasion
 |
| oyster on the half shell |
 |
| oyster on the half shell |
Oyster on the Half Shell
Ingredients:
Fresh oysters, washed well
Cocktail sauce (commercial or home-made)
Sriracha sauce
Green crab meat and roe (see How to Remove the Meat and Roe From a Cooked Crab link)
Sake (whichever brand you prefer to drink)
Method:
Shuck the oysters, avoid spilling the juice. Add about 1/2 teaspoon of cocktail sauce and 1-2 drops of Sriracha sauce on each oyster. Add about 1/2 to 1 teaspoon of crab meat (and roe if you have any) on top and drizzle about 1/2 tablespoon of sake over each oyster.
 |
| my husband prefers a little squeeze of lime on top |
Friday, August 31, 2018
Oyster and Crab Shooter
Are you are fan of oyster shooters? If you are then perhaps you may be interested in adding a little green crab meat for something a bit more special. I am not a fan of shooters since the vodka is way too powerful for me. One lick of this potent liquor and I am buzzing! For this recipe I use about a tablespoon of Absolut vodka. However, you may use whichever brand you prefer. It is best if you can purchase fresh oysters and shuck them yourself. This way you can ensure their freshness. Layer in the ingredients however you prefer but this is how I make mine. Cheers and eat more green crabs!
Oyster and Crab Shooter
Ingredients:
About 1 tsp cocktail sauce (commercial or home-made)
1 whole raw oyster and its juice, freshly shucked
A dash of Sriracha sauce
About 1/2 Tbsp cooked green crab meat (see How to Remove the Meat and Roe From a Cooked Crab link)
A few drops of lime juice
About 1 Tbsp of vodka
Method:
Add 1/2 tsp of cocktail sauce in the glass. Layer with an oyster and its juice then the rest of the cocktail sauce and Sriracha sauce. Next add in the crab meat, a drizzle of lime juice and then vodka. Cheers!
Addendum:
Here is another way to make the shooters. My husband prefers this natural style. Shuck the oysters (avoid spilling the oyster liquid), add a dollop of cocktail sauce, a few drops of hot sauce, some cooked crab meat, a few squirts of lime juice and a generous drizzle of vodka over each oyster. Enjoy!
 |
| oyster and crab shooter |
Ingredients:
About 1 tsp cocktail sauce (commercial or home-made)
1 whole raw oyster and its juice, freshly shucked
A dash of Sriracha sauce
About 1/2 Tbsp cooked green crab meat (see How to Remove the Meat and Roe From a Cooked Crab link)
A few drops of lime juice
About 1 Tbsp of vodka
Method:
Add 1/2 tsp of cocktail sauce in the glass. Layer with an oyster and its juice then the rest of the cocktail sauce and Sriracha sauce. Next add in the crab meat, a drizzle of lime juice and then vodka. Cheers!
Addendum:
Here is another way to make the shooters. My husband prefers this natural style. Shuck the oysters (avoid spilling the oyster liquid), add a dollop of cocktail sauce, a few drops of hot sauce, some cooked crab meat, a few squirts of lime juice and a generous drizzle of vodka over each oyster. Enjoy!
 |
| oyster shooters |
Thursday, August 30, 2018
Scallop and Crab Ceviche
Living near the coast has many advantages. One is having access to fresh-off-the-boat scallops from Mike Anderson, my local fisherman. I usually purchase a 5-pound bag and portion them out in 6-8 ounce bags and keep them in the freezer to enjoy until the next scallop season. These are the only scallops that I would purchase and eat raw.
Scientist/researcher Dr. Gabriela Bradt has been graciously giving me green crabs from her lab. Today I finally visited her lab. It is located in a serene and beautiful estuarine in Durham, New Hampshire. She gave me a huge cooler full of crabs from her traps and some large ones from her tanks (lab). The gracilaria (seaweed) also came from her. Thank you!
I enjoy making and eating ceviche since it is easy to make, requires almost no cooking and it is delicious. Generally, ingredients that are readily available to me typically dictate what goes in my ceviche for that day. As with all my recipes feel free to add/omit and adjust the ingredients according to your taste. I love to serve these appetizers in clear martini glasses for a prettier presentation.
Please check out this link on How to Remove the Meat and Roe From a Cooked Crab. Two ounces of crab meat came from 7 cooked largest green crabs.
Scallop and Crab Ceviche
Ingredients:
6 oz sea scallops, tough muscles removed, diced each into 4-6 pieces
2 oz cooked green crab meat (save any roe for garnish)
4 slices (about 1/4 inch thick) English cucumber, diced same size as scallop pieces
A few thin slices of red onion, soaked in cold water for about 5 minutes, squeezed out some water
Gracilaria (seaweed), blanched, drained, roughly chopped (about 1 Tbsp)
Red and green hot chili peppers (as much or as little as you prefer), deseeded, finely chopped
About 5 mint leaves, julienned (about 2 tsp)
About 5 Thai basil leaves, julienned (about 2 tsp)
About 5 blades of chive, chopped (about 2 tsp)
Juice from 1/2 a lime (about 1 1/2 Tbsp)
About 1/4 tsp crushed sea salt
Method:
Add scallops, crab meat, cucumber, onion, gracilaria, peppers, mint, basil, chives, and juice in a bowl. Season with salt and gently mix well. Divide into 2 portions. Garnish with a little roe if interested. Serve immediately.
Helpful Hints:
*Blanch the gracilaria in boiling water for about 7-10 seconds.
*If you are in or near the seacoast of New Hampshire and would like to purchase fresh-off-the-boat sea scallops please contact Rimrack Fish.
Scientist/researcher Dr. Gabriela Bradt has been graciously giving me green crabs from her lab. Today I finally visited her lab. It is located in a serene and beautiful estuarine in Durham, New Hampshire. She gave me a huge cooler full of crabs from her traps and some large ones from her tanks (lab). The gracilaria (seaweed) also came from her. Thank you!
 |
| Durham, New Hampshire |
Please check out this link on How to Remove the Meat and Roe From a Cooked Crab. Two ounces of crab meat came from 7 cooked largest green crabs.
 |
| scallop and crab ceviche |
Ingredients:
6 oz sea scallops, tough muscles removed, diced each into 4-6 pieces
2 oz cooked green crab meat (save any roe for garnish)
4 slices (about 1/4 inch thick) English cucumber, diced same size as scallop pieces
A few thin slices of red onion, soaked in cold water for about 5 minutes, squeezed out some water
Gracilaria (seaweed), blanched, drained, roughly chopped (about 1 Tbsp)
Red and green hot chili peppers (as much or as little as you prefer), deseeded, finely chopped
About 5 mint leaves, julienned (about 2 tsp)
About 5 Thai basil leaves, julienned (about 2 tsp)
About 5 blades of chive, chopped (about 2 tsp)
Juice from 1/2 a lime (about 1 1/2 Tbsp)
About 1/4 tsp crushed sea salt
Method:
Add scallops, crab meat, cucumber, onion, gracilaria, peppers, mint, basil, chives, and juice in a bowl. Season with salt and gently mix well. Divide into 2 portions. Garnish with a little roe if interested. Serve immediately.
Helpful Hints:
*Blanch the gracilaria in boiling water for about 7-10 seconds.
*If you are in or near the seacoast of New Hampshire and would like to purchase fresh-off-the-boat sea scallops please contact Rimrack Fish.
Tuesday, August 21, 2018
Remoulade
This rémoulade (sauce) makes a nice dip for seafood, meat and vegetables. It is also tasty as a spread in seafood sandwiches such as po' boys.
Rémoulade (makes about 1 1/4 cups)
Ingredients:
1 cup mayonnaise
1/4 tsp paprika (preferably sweet kind)
2 tsp mustard
1 large garlic clove, grated (about 2 tsp)
1 tsp sriracha sauce
1 Tbsp capers, minced
2 slices of Sweet Bread & Butter Chips (pickles), chopped (about 1 Tbsp)
1 Tbsp Sweet Bread & Butter Chips (pickles) juice
1 Tbsp chopped fresh chives
1 Tbsp minced onion or shallot
Method:
Mix all ingredients, cover and chill in the refrigerator until ready to use.
 |
| rémoulade |
 |
| my fisherman's platter with rémoulade (fried soft-shell green crabs, fried oysters, fried prawns, fried clams, fried scallops, fried chicken wings, lightly steamed sugar snap peas, grape tomatoes, yellow bell pepper, carrot, and shishito peppers) |
Rémoulade (makes about 1 1/4 cups)
Ingredients:
1 cup mayonnaise
1/4 tsp paprika (preferably sweet kind)
2 tsp mustard
1 large garlic clove, grated (about 2 tsp)
1 tsp sriracha sauce
1 Tbsp capers, minced
2 slices of Sweet Bread & Butter Chips (pickles), chopped (about 1 Tbsp)
1 Tbsp Sweet Bread & Butter Chips (pickles) juice
1 Tbsp chopped fresh chives
1 Tbsp minced onion or shallot
Method:
Mix all ingredients, cover and chill in the refrigerator until ready to use.
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