Soy/Ginger Sauce for Marinated Crab Claws
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Credit: Frank Stitt, Executive Chef/Owner, Highlands Bar & Grill, Birmingham, Ala.
The National Culinary Review, April 2010
Ingredients
3 cups mayonnaise
¼ cup honey
¼ cup Kikkoman soy sauce
3 T. ginger juice*
2 T. lemon juice
2 T. lime juice
Hot sauce, as needed
Black pepper, as needed
Instructions
Method: In mixing bowl, whisk together mayonnaise, honey, soy sauce, ginger juice, lemon juice and lime juice. Season with hot sauce and pepper, adding more lime juice or soy sauce, to taste. Serve with fresh blue crab claws that have been tossed with lime juice, parsley, olive oil, salt and pepper.
*To make ginger juice, peel and grate 4-oz. piece fresh ginger. Press grated ginger in small strainer to express juice.
Yield
4 cups
Tags
Sauce/Dressing/Rub, The National Culinary Review
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