Chesapeake Bay Blue Crab Cakes

Tartar Sauce

• 1 cup Mayonnaise, preferably homemade
• 3 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco or other red pepper sauce
• 1 tablespoon Capers, drained and rinsed
• ¼ cup Celery, finely diced
• ¼ cup Spring onions or scallions, finely diced
• Juice of 1 lemon
• Seafood seasoning, such as Old Bay to taste
• 2 tablespoons Parsley, chopped
• 1 tablespoon Gherkins, finely chopped
• 1 teaspoon Dry mustard
• 1 tablespoon Prepared horseradish

Combine all ingredients and puree, or, if desired, leave chunky. Makes 2 cups.

Cocktail Sauce From Hell

• 2 Cloves, fresh garlic, minced
• ¼ cup Ketchup
• 1 tablespoon Horseradish
• 2 shakes Tabasco
• Juice of 1 lemon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Seafood seasoning, such as Old Bay
• ¼ cup Fresh aioli*

Mix together. Serve cold.
Makes 2 cups.
*garlic mayonnaise

Dill-Dijon Butter

• 1 teaspoon Olive oil
• ½ teaspoon Shallots, chopped
• ½ teaspoon Garlic, chopped
• 1 tablespoon Dijon mustard
• ¼ cup Clam juice
• ¼ cup White wine
• 1 tablespoon Butter
• 1 tablespoon chopped Fresh dill

Sauté shallots and garlic in olive oil until shallots are soft; add mustard, clam juice and wine. Reduce to half the volume, then swirl in butter and dill.