There’s nothing better than fresh from the dock seafood. And some will say, why mess with a good thing?
I mean, I get it… it’s like putting A1 on a filet, but I also subscribe to the ‘to each his own’ program and I for one love creative condiments.
There are two go-to sauces that I make all summer to compliment the already delicious flavors of the fresh catch seafood that graces our dinner table a few times a week this time of year.
I suppose a recipe from me should come with a disclaimer… I can cook but I can’t bake.
This is likely because I don’t have the patience to measure. Therefore, a ‘Becca recipe’ will usually have ingredients but no measurable measurements. You can’t really mess it up too bad, just mix everything together until it tastes good.
The first recipe comes with a second disclaimer. I stole it from Gary’s Downeast Seafood… shhhhh.
Ever wondered what that delicious pink sauce is that they serve with their crabcakes? It’s a super complicated blend of 3 ingredients: mayo + ground chipotle powder + fresh lime juice.
I keep mine in a little squirt bottle and make zig-zags on top of the fish if I’m feeling extra fancy.
The second recipe I made up myself and it takes your steamed crabs and shrimp to the next level.
Now this one is a bit trickier as you’re mixing 4 ingredients together instead of 3 like sauce #1… you can do it though, I have faith in you!
Melted butter + apple cider vinegar + fresh lemon juice + Old Bay seasoning… then dunk away!
Kick it up a notch with the garlic-herb Old Bay, promise you can’t go wrong with either. Oh… don’t forget to bring along a roll of paper towels. An ice cold beer or fresh brewed sweet tea is also highly recommended.
Or as they say on TV, “pairs nicely” with this meal.
So there you have it, doesn’t get much easier… or tastier than this. Cheers to summertime, friends, family and fresh food! Keep it saucy Arlington Place!