Blackened Shrimp With Cajun Tartar Sauce

BLACKENED SHRIMP WITH CAJUN TARTAR SAUCE
Serves 4 to 6.
Ingredients:
Shrimp:
1 T. coarse salt
1 T. garlic powder 
1 T. onion powder 
1 T. sweet paprika 
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp, with tails on 
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:
3/4 cup mayonnaise
3 T. Creole or Dijon mustard
1 T. minced shallots
1 T. minced pimiento stuffed olives
1 T. minced pickled jalapenos
1 T. fresh lemon juice or more to taste 
1 T. Cajun seasoning reserved from shrimp rub

1 tsp. hot sauce or to taste

Directions:
1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

Maryland Crab Cakes

MaryLand Crab Cakes

Ingredients:

1 large egg

2½ tablespoons mayonnaise (I'd use light mayo)

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

¼ cup finely diced celery

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat*

½ cup panko

Canola oil

Directions:

Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce
Ingredients:  

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.