Sauce for Seafood

Sauce for Seafood

Cooked crab. shrimp and lobster have exciting new appeal when served
with this well-seasoned creamy, cold sauce.

for Dinner
Time to prepare: 10 minutes
Difficulty: Easy


1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. tomato puree
1 1/2 tsp Dijon-style mustard
2 Tbsp. chopped parsley or dill
1 Tbsp. grated onion
1 Tbsp. lemon juice
Dash hot pepper sauce


In medium bowl, combine mayonnaise. sour cream, tomato puree and mustard, mixing well.

Add parsley, onion, lemon juice and hot pepper sauce, stirring until well combined.

Cover and chill 1 hr. to blend flavors.


1 cup sauce

Good served with: Cooked shellfish, steamed asparagus, crusty French
bread, and strawberry yogurt pie for dessert.

Leftover sauce keeps well, covered, in the refrigerator. If you
purchase frozen shellfish, thaw in
refrigerator to prevent mushiness. If fresh, take care not to overcook
or fish will lose its delicate texture.

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