This is a great dip for boiled seafood, makes an excellent base for toppings and stuffing. You can increase the amount of hot sauce to your taste - it's got great taste without being too hot. For the show, we went a little crazy and added tons of seafood and the fat from the lobsters in the sauce and it was amazing. You can also patty out the stuffing and fry in a skillet for crab cakes.
2 sticks (1/2 lb) butter
1 tbs Magic Swamp Dust Seasoning
1 tbs Cajun Jalapeno Hot Sauce
juice of 1/2 lemon
optional: fresh herbs like thyme and rosemary in small amounts
In a saucepan, melt the butter over medium low heat and all all the ingredients. Stir well and keep warm until ready to serve.
TO MAKE A SEAFOOD TOPPING, add 1/2 lb cooked peeled shrimp or crab. Perfect over steaks!
TO MAKE A SEAFOOD STUFFING, add 1/2 lb cooked peeled shrimp or crab. Add 1 1/2 cups plain bread crumbs and 1/2 cup grated parmesan cheese. Stir well and stuff into cleaned crab or lobster shells. Top stuffed shells with a little extra bread crumbs and melted butter. Bake at 350 degrees until golden brown, about 25 minutes.