Recipe: Scoma’s Crab Cake Sauce

Jump to Comments

Recipe Courtesy Scoma’s Restaurant of San Francisco

(Serves 4 – 6 people)

INGREDIENTS
2 tbsp Potato, small; peeled and steamed
1/2 tsp Parsley, Chopped
1/2 tsp Chopped Garlic
1 pinch Paprika
1/4 tsp Old Bay Seasoning
1/2 tsp Lemon Juice
3/4 pint Mayonnaise
1 tbsp Celery, minced
1 tbsp White onions, minced
1 tbsp Sweet red Pimientos

PROCEDURE

1. Clean the vegetables, then chop onion, celery, and sweet red pimientos in a blender to minced sizes.
2. In the same blender, add chopped parsley, chopped garlic, paprika, Old Bay seasoning, lemon juice, cooked and peeled potato, and mayonnaise.
3. Pulse until blended. The sauce should be emulsified as a dressing.

Sauce will last a week in the refrigerator, and serves 4 to 6 people in 2 oz portions.

Serve with Scoma’s Crab Cakes.

---

Possibly related posts: (automatically generated)

• Beef Burger Patties
• Thai herb noodle soup
• Steak Sauce

1 Comment

Filed under Condiments & Spices, Food, Recipes, Restaurants & Bars, San Francisco