Salt Sisters Savannah Seafood Rub & Seasoning
Salt Sisters Natural Savannah Seafood Rub & Seasoning
Salt Sisters Ingredient and Uses of Savannah Seafood Rub & Seasoning
Sal Sisters Gluten free Savannah Seafood Rub & Seasoning
Savannah Seafood Rub & Seasoning
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  • Load image into Gallery viewer, Sal Sisters Gluten free Savannah Seafood Rub & Seasoning
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All-Natural

Gluten-Free

non-GMO

No Preservatives

MSG-free

Savannah Seafood Rub & Seasoning

Regular price
$7.99
Sale price
$7.99
Regular price
Currently, out of stock.
Unit price
per 
Savor the authentic, Low Country Boil taste this seasoning has to offer.Rich with celery seed, paprika, honey, and array of spices and of course that undeniable southern flair. No matter your location, this blend will take you right to the beautiful coast.

Uses: Season boiled corn, potatoes, crab, shrimp, crawfish, mussels and sausage. Also delicious on chicken and fish or mixed into potato or egg salad

IngredientsUnrefined sea salt, celery seed, mustard seed, paprika, guajillo, chives, honey powder, black pepper, oregano, basil, thyme, rosemary, marjoram, nutmeg, allspice, clove, ginger, mace, cardamom, cinnamon
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Recipe

Savannah Crab Cakes with Lemon Sriracha Sauce

  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs butter, unsalted
  • ½ cup onions, very finely chopped
  • ½ cup celery very finely chopped
  • 12 oz lump crabmeat
  • 2 Tbs fine bread crumbs, plain
  • 1 egg
  • 2Tbs whole milk
  • 2 Tbs s.a.l.t. sisters Savannah Seafood Rub & Seasoning
  • 2 Tbs parsley, finely chopped
  • Additional breadcrumbs for coating

 

Directions
Melt EVOO and butter in a saute pan over medium heat.  Add the onions and celery, saute until softened, about 10 minutes.  Transfer to a mixing bowl.  To the bowl and crabmeat, breadcrumbs, egg, milk, Savannah Seafood Rub & Seasoning and parsley, mix well.  Divide crab mixture into 6 even balls.  Carefully shape by flattening them slightly between your fingers.  Place additional breadcrumbs on a small plate.  Lightly coat each cake in the additional breadcrumbs and place on a separate plate, refrigerate for 1 hour.  Heat EVOO in a saute pan, sear crab cakes until golden brown on both sides.  Serve immediately with Lemon Sriracha Sauce.

 

Lemon Sriracha Sauce:

¼ cup mayonnaise

1 Tbs Sriracha sauce

1 Tbs lemon juice, freshly squeezed

 Place all ingredients in a small bowl and mix thoroughly.

 

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