We thank Betsy Wharton of the Clallam Canning Company for sharing these delicious recipes with CrabFest!
Seafood Cocktail Sauce
- 2.25 # Roma tomatoes
- ½ cup lemon juice
- ½ cup cider vinegar
- ½ tsp allspice
- ½ tsp black pepper
- ¾ tsp chipotle powder
- 3-4 inch piece horseradish
- ½ tsp salt (season to taste)
- 3 large cloves garlic, peeled
- ½ medium onion, peeled and quartered
- Fresh jalapeno according to taste
- 1/3 cup sugar
In heavy bottom pot, steam whole tomatoes until soft. Strain out skins and seeds. In same pot – now empty – throw garlic, onions and jalapenos; dry roast until beginning to char.
Add back in strained tomato and spices, simmer until thickened. Stirring frequently to prevent mixture from sticking to bottom of pot. Using emersion blender during simmer, puree mixture till smooth.
Serve warm or chilled as a sauce for any kind of meat or seafood. And finely grated horseradish at time of serving.
Crab Louis over wilted Greens and mushrooms
- 1 pound wild mushrooms
- 1 bunch kale or collard greens
- 1 medium / large onion or 2-3 shallots
- 2 strips bacon
- salt (season to taste)
Cook bacon in skillet over medium heat. Drain grease and allow to cool. Chop bacon into bite size pieces. Return bacon to skillet with some grease, or olive oil, sauté onion until translucent. Add mushrooms and greens, continue cooking until tender. Salt as desired. Add Crab Louis dressing mix (below). Enjoy!
Crab Louis Dressings
- ½ cup Crabfest Seafood Sauce
- ¼ cup Mayonnaise,
- ¼ cup chopped Betsy’s Spicy Garlic Dill Pickle
- 1 tbs minced shallot