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Below are some ideas for sauce pairings, serving, and cooking techniques.  Please feel free to send me yours so I can add to what is already here.  My address is


A.  Recently at a show a customer shared her family's favorite sauce recipe for our Seafood Cakes, originally from Allrecipes (the sauce, not the seafood cake recipe)!  I am passing it along here and am told that you should cut the amounts in half:  

1 c. sour cream      1/4 t. cayanne pepper  1 c. mayo    1 T. lemon juice  

1/2 c. cottage cheese     1/2 c. plain yogurt   1/3 c. hot salsa

Combine all of the ingredients in a blender and puree till smooth.  Chill before serving.
Thanks for sharing!  

1.  Avocado Mousse 

1 large Avocado

1 tbsp. Heavy Whipping Cream

½ medium Orange – juiced

½ medium Lemon – juiced

Salt & Black Pepper

Scrape Avocado into mixing bowl.  Discard skin & pit.  Mash with fork until moderately lumpy.  Add Cream & Juices, stir gently to combine.  Season with Salt & Pepper to taste & stir until well mixed.  Place a dollop of Mousse on top of “Our Incredible” …


2.  Chili-Lime Sauce 

5 tbsp. Fresh lime juice

1/4 cup water

1/4 cup finely grated carrot

2 tbsp. Fish sauce (Nam Pla)*

2 tbsp. Sugar

2 tsp. Chili sauce

Whisk all ingredients in a medium bowl. 

*Available at asian markets and in the asian foods section of some supermarkets

3. Cilantro Lime Sour Cream

 2 cups Sour Cream

1 Lime – juiced and zested

¼ cup  Mix all in food processor till smooth. 

4.  Citrus-Grape Sauce

1/4 cup thinly sliced green onions

½ tsp. finely shredded orange peel

1 ¼ 100% orange juice

1 tbsp. cornstarch

¼ tsp. salt

3 oranges, peeled, sectioned and seeded

1 cup seedless green grapes, halved

2 tbsp. sherry (optional)

Cook onions on medium heat until tender.  In a bowl, combine orange peel, orange juice, cornstarch and salt.  Add this to the onions in saucepan.  Cook and stir until mixture is thickened and bubbly.  Cook and stir 2 minutes more.  Add orange sections, grapes and, dry sherry.

5.  Cranberry-Jalapeno Relish 

2 medium Oranges – peeled, sectioned, and roughly chopped

1 ½ tsp. finely grated Orange zest

2 Jalapenos – seeded and chopped

¾ to 1 cup Sugar

1 pound fresh (or frozen, thawed) Cranberries

Place half of the Orange segments, the Zest, and the Jalapenos in the food processor and pulse until finely chopped.  Add the Sugar and pulse 3 or 4 more times.  Add the Cranberries and continue to pulse until berries are roughly chopped.  Adjust seasonings with Sugar, if needed.  Transfer cranberry mixture to a bowl and toss with the remaining half of chopped Orange segments and the mint.  Allow relish to chill for at least 30 minutes, and up to 2 days.  Serve relish chilled or at room temperature.

6.  Dragon Fire Sauce

2 tbsp. Hot sauce

½ cup sour cream

3 tbsp. Chives, chopped

1 tbsp. Garlic, minced

salt and pepper to taste

Mix all ingredients together and serve.

7.  Roasted Garlic Aioli

Five cloves of garlic

½  tsp. of lemon juice

dash of Worcester sauce

½  cup of mayo

1 tbsp. Olive oil 

Saute garlic in olive oil until soft and brown.  Cool to room temperature then puree garlic with the mayo.  Combine all other ingredients, add salt and pepper to taste. 

Will yield approximately five servings

8.  Jalapeno Cream

½ cup Heavy Cream – whipped

¼ cup Sour Cream

1 Jalapeno Pepper – cored, seeded, and minced

2 tbsp. chopped Cilantro

Salt – to taste

Freshly ground White Pepper – to taste

Lemon juice – to taste 

Mix all ingredients together in a mixing bowl and Salt, Pepper and Lemon juice to taste.

9.  Jalapeno Honey Mustard

2 oz. Pommery Mustard

2 oz. Honey

1 tsp. Jalapeno – minced 

combine & mix

10.  Jalapeno Mayonnaise                                

 ½ cup plus 2 tbsp. Mayonnaise

1 or 2 Jalapeno peppers – stemmed, seeds removed and finely chopped

1 tsp. Lime juice

½ tsp. minced Garlic

¼ tsp. Salt

1/8 tsp. dried crushed Oregano 

Place all of the ingredients in a small bowl and whisk to blend.  Transfer to a clean container and refrigerate until ready to use or serve.


1/4 cup water

 2 t. fresh lemon juice

 1 t. lemon-pepper seasoning

 ½ t. sugar

Boil for one minute then add 2 ounces (1/2 stick) butter cut into quarter-size pieces, one at a time. (Preferably use unsalted butter). Swirl in with each addition.  Finish the sauce by swirling in chopped fresh parsley if you wish.  This will give enough sauce for one Stuffed Flounder.  To make more just multiply by the number of flounders you are cooking, i.e. 4 flounder, multiply the recipe x4.

12.  Mandarin Hoi Sin Sauce

1 8.5-ounce jar hoi sin sauce

1/3 cup orange juice

1 ½ tbsp. Unseasoned rice vinegar

1 tbsp. Grated orange peel

2 garlic cloves, minced

2 tsp. Minced peeled fresh ginger

Mix all ingredients in bowl.  (can be made 1 week ahead).  Cover; chill.

Bring to room temperature before serving.

13.  Mango-Curry Mayonnaise

½ cup mayonnaise

½ tsp. Curry powder

1 cup coarsely chopped mango

Stir together mayonnaise and curry powder.  Gently stir in mango until coated.  Cover and chill.

14.  Mustard Jalapeno Sauce

1 Jalapeno Pepper – seeded and minced

1 cup Mayonnaise

½ cup whole-grain Mustard

1 tbsp. fresh Lemon juice

1 tsp. chopped Parsley Leaves

Salt & Pepper 

Blend all ingredients together in a mixing bowl.

15.  North of the Border Apricot Jalapeno Chutney

1 packet Salsa Seasoning mix

6 oz. Dried Apricots – chopped

¾ cup Sugar

1 cup Vinegar

1 cup Sweet or Red Onion – chopped

¾ cup Apples or Pears – Chopped

1 tsp. Mustard Seed

½ tsp. Cinnamon

1 cup Water 

Combine all ingredients into saucepan & bring to boil.  Turn heat down & cover.  Simmer for 30 minutes.  Let cool & refrigerate 4 hours or overnight. 

16.  Pesto Cream Sauce

1/3 cup prepared basil pesto

1/3 cup each: sour cream and heavy whipping cream

1/8 tsp. fresh lemon zest

2 Romas tomatoes, cut into ½ inch pieces

1 ½ tbsp. toasted pine nuts

shaved or grated fresh parmesan cheese

fresh basil leaves

In saucepan, whisk together pesto, sour cream, whipping cream and lemon zest.  Heat slowly on low until heated through; stir constantly.  Add tomatoes; heat.  Top with pine nuts and Parmesan cheese; garnish with basil leaves.

17.  Pimiento and Chipotle Pesto

2 (4 ounce) jars diced pimientos, drained

¼ cup garlic cloves, peeled

½ cup pine nuts, toasted

1 tsp. kosher salt

1 tbsp. Tabasco Chipolte pepper sauce

½ tsp. paprika

1 cup grated parmesan cheese

1 tbsp. lemon juice

½ cup olive oil 

Combine all ingredients except olive oil in food processor or blender and puree until smooth.  Add oil slowly in thin stream with food processor running until pesto is well combined.   Refrigerate until ready to use.

18.  Raspberry Jalapeno Topping

1 pint Fresh Raspberries

1 Jalapeno Pepper – seeded & finely chopped

Juice of ½ a Lemon

3 tbsp. chopped Fresh Mint

In small saucepan over low heat, combine Raspberries, Jalapeno, Lemon juice and sugar.  Gently stir just until heated through and berries begin to fall apart.  Remove from heat, stir in mint and spoon over or around “Our Incredible” cakes.

19.  Red Pepper Salsa

2 Red Peppers - cored, seeded, devein  & cut into small dice

1 small Red Onion – small dice

1 Jalapeno – seeded devein & fine chop

¼ cup Fresh Cilantro Leaves

Juice of two Limes

½ tsp. Honey

Tabasco Sauce to taste

Salt & Black Pepper to taste 

Mix all ingredients together.  Ready to eat or refrigerate for about 1 hour.

20.  Seafood Tarragon Sauce

1 ½ cup fish stock

1 crushed clove garlic

1 tsp. dried tarragon leaves

thinly sliced onion

1 cup mascarpone

½ tsp. lemon juice

2 tbsp. grated parmesan

salt and pepper to taste 

Combine fish stock, garlic, tarragon leaves and onion in saucepan.  Bring to a boil, then reduce to low heat and simmer for three minutes.  Add mascarpone, lemon juice, parmesan, salt and pepper.  Simmer for 1 minute and serve.

21.  Soy-Sesame Dipping Sauce

1/3 cup soy sauce

1 green onion, very thinly sliced

2 tbsp. Rice vinegar

2 tsp. Oriental sesame oil 

Stir all ingredients in a small bowl to blend.

22. Spicy Chutney Barbecue Sauce

2 tbsp. (1/4 stick) butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 12-ounce jar mango chutney*

1/3 cup apple cider vinegar

2 tbsp. Worcestershire sauce

2 tbsp. Dijon mustard

1 ½ tsp. Hot pepper sauce

(preferably habanero pepper) 

Melt butter in heavy medium saucepan over medium heat.  Add onion; saute until golden, about 5 minutes.  Add garlic and stir 1 minute.  Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; then bring to boil.  Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes.  Stir in hot pepper sauce.  Transfer sauce to bowl; cool to room temperature, about 1 hour.

23.  Spicy Lemon-Walnut Sauce

½ cup walnuts (chopped)

1 tbsp. lemon juice

2 tsp. grated lemon zest

¼ to ½ tsp. cayenne pepper

1 tbsp. snipped chives 

Lightly toast walnuts in a skillet, occasionally shaking pan to prevent burning.  Add remaining ingredients and heat through. 

24.  Spicy Tartar Sauce

1 cup Mayonnaise

1 tbsp. sliced pickled Jalapeno Peppers – fine mince

1 tbsp. Onion – fine mince

1 Garlic Clove – fine mince

1 tsp. Hot Pepper Sauce

½ tsp. Lemon Juice

¼ tsp. Chili Powder

1 pinch Salt

           Stir together all ingredients in bowl.  Cover & chill.

25.  Sweet Papaya Relish

4 tbsp. Rice vinegar
1 tbsp. Honey

1 clove chopped garlic

1 ½ ounces diced green chiles

½ cup diced red onion

3 tbsp. Chopped cilantro

1/8 tsp. Cayenne pepper

1 diced papaya 

Combine vinegar, honey, and garlic.  Add chiles, papaya, onion, cilantro, and cayenne.  Mix gently.  Salt and pepper to taste.

26.  Tangerine & Roasted Jalapeno Sauce

2 tbsp. Olive Oil

1 Red Onion – fine dice

3 Jalapenos – roasted, peeled & chopped

1 cup Red Wine

6 cups Chicken Stock

1 cup thawed Tangerine Juice Concentrate

¼ cup Light Brown Sugar

Salt & Black Pepper to taste 

Heat oil in large saucepan (medium heat).  Add Onion & Jalapenos & cook until Onions soften.  Add Wine & reduce completely.  Add Chicken Stock & cook until reduced down to approximately 2 cups.  Whisk in the Tangerine Concentrate & Brown Sugar & cook to a sauce consistency.

27.  Tomato-Basil Sauce

1 tbsp. extra virgin olive oil

salt and freshly ground pepper, to taste

½ cup diced ripe tomatoes

¼ cup coarsely chopped fresh basil

2 tbsp. finely chopped scallions

1 tbsp. cup red wine vinegar

½ tsp. grated orange rind 

In a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.   Whisk together until well blended.   Season with salt and pepper to taste.   Heat sauce on low heat until warm.

28.  My Own Remoulade Sauce

 Mix together 1 1/2 cups good quality mayonnaise, 2 T. Dijon mustard, 1 T. sweet paprika, 1 t. Cajun seasoning, 2 t. horseradish, 1 T. dill pickle juice, 1 finely minced garlic clove, 2 t. sugar (to taste).  Allow the sauce to refrigerate overnight and serve with all-things-seafood.


1.  Shrimp, Crab, and Scallop Tilapia Pinwheel 

1 fresh Tilapia filet (thinned)

1 “Our Incredible” Seafood Cake (thawed) 

Once filet is thinned out, spread “Our Incredible” Seafood Cake evenly across the surface of the filet and roll into a cylinder and cut.  The pinwheel can be cooked off by sauté or flat top grill.

2.  Stuffed Seafood Filet

1 tbsp. Olive oil

4-6 ounce fish filet

1 “Our Incredible” Seafood Cake (thawed) 

Form “Our Incredible” Seafood Cake into a ball.  Lay Fillet over and around the Cake.  Coat baking sheet with olive oil.  Bake 10-15 minutes at high heat.

3.  Seafood Stuffed Portobello

1 Portobello mushroom cap (medium)

1 “Our Incredible” Seafood Cake

1 ½ ounces Swiss cheese (julienne)

1 ounce ham (julienne)

Balsamic vinegar

Extra virgin olive oil 

De-stem the mushroom cap.  Marinate mushroom in balsamic vinegar and extra virgin olive oil for 3 hours.  Grill or bake mushroom cap just to soft.  Brown “Our Incredible” Seafood Cake.  Stuff Portobello with seafood cake.Add Swiss cheese and ham.  Bake until cheese is melted and everything is heated through (165 degrees).

4.  Spicy Seafood Salad

1 or 2 “Our Incredible” Seafood Cake(s)

2 cups Napa cabbage (shredded)

2 oz. Siracha*

1 bunch green onions (sliced)

Brown Seafood Cakes.  Combine remaining ingredients and place Seafood Cakes over salad.

*Available in most supermarkets

5.   Seafood Salad 

3 ounces spring mix or field greens

2 ounces chopped endives

1 “Our Incredible” Seafood Cake (browned)

3 ounces dressing (recipe follows)

Avocado with Sesame Soy Dressing

2 tbsp. Soy sauce

1 ½ tbsp. Fresh lemon juice

1 tsp. Sesame oil

½  tsp. Sugar

salt to taste

2 chilled avocados

2 tsp. Sesame seeds 

In a medium bowl, whisk together soy sauce, lemon juice, oil, sugar, and salt.  Halve, pit, and peel avocado and cut crossway into ½ inch slices.  Add avocado to dressing.  Spread avocado dressing mix over the salad and top with sesame seeds and the cake .

6. Seafood Alfredo 

2 cups heavy whipping cream

1 tbsp. chopped basil

1 tbsp. chopped thyme

2 tsp. Salt

2 tsp. ground black pepper

1 tsp. ground white pepper

1 cup chopped parsley

½ lb. peeled and deveined shrimp

1 or 2 “Our Incredible” Seafood Cakes (browned)

½ cup parmesan

1 lb. dry fettuccine pasta

1/8 stick butter 

Cook pasta in large pot of boiling water until al dente.  Pour cream into large skillet.  Cook over medium heat, stirring constantly, until close to boiling.  Reduce heat; add herbs, salt, peppers, butter, and parsley.  Simmer until thick.  Stir in shrimp and cheese until fully cooked and mixed.  Serve alfredo mix over fettuccine and place cakes over sauce.

7.  Seafood Benedict

1 egg (poached)

½ English muffin

1 “Our Incredible” Seafood Cake (browned)

2 ounces hollandaise sauce (recipe follows) 

On serving plate, layer in order; English muffin, “Our Incredible” Seafood Cake, poached egg, and hollandaise sauce.

Hollandaise Sauce 

8 ounces butter (½ inch cubes)

1 lemon

3 egg yolks

Salt and white pepper

1/4 cup water 

In a small saucepan, beat egg yolks together.  Add water and juice from lemon.  Cook over low heat, stirring constantly until yolk mixture bubbles at edges.  Stir in butter, 1 piece at a time until melted butter and sauce is thickened.  Stir in seasonings.

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Cooking for a large crowd?  No problem;  brown your crab cakes up to a day ahead - from frozen in just a little oil, then put them on a sheet pan into the refrigerator.  At service time preheat the oven to 400 degrees and put the sheet pan of seafood in for 25 minutes to heat through to an internal temperature of 165 degrees (the time may vary according to the actual temperature of your oven).  While they are heating go enjoy your guests.