Break out the white sauce, will ya?

“Should I make another sauce for dinner?” Marv asks.

“Aside from the two you already have, no.” I answer. He promptly starts to make another sauce, Alabama white sauce to be exact. We were making dinner for a bunch of people. Sorta our normal smoking various meats, mash some potatoes, bake some corn bread, and throw together a veg or two and serve up with some sauces. Myself, I’m a big fan of the tomato based bbq sauce, particularly with some smoked chicken or ribs. But I’m good with other people having other ideas and tastes. However, I did not expect the way that the people at my table scarffed down the Alabama white sauce.

It’s a good tangy, creamy mayonnaise based sauce. But rather than loose an opportunity to munch on my favorite sauces, I choose to look for other uses for the Alabama white. Oddly enough, Marv and I came up with the same idea for a seafood salad sandwich dressed in white sauce at the same time. So, it came to pass.

Seafood Salad Sandwich
seafoodsandblog.jpg

1/2 c mayonnaise
1/4 c cider vinegar
juice from half a lemon
1 T honey
1 t salt
1 t pepper
1/2 t cayenne

olive oil
1/2 white onion, thinly sliced
1/2 lb shrimp
1/2 package imitation crab, sliced in 1/2 – 1″ chunks
1 red pepper, thinly sliced

4 rolls

sweet potato chips

Stir together sauce ingredients and place in refrigerator for 1 hour. This sauce can be made ahead and it will keep in your refrigerator for weeks.

Preheat oven to 375°f. When oven is up to temperature stick rolls in to toast.

Heat olive oil over medium-high heat. Add in onions and reduce to heat to medium. Cook until browned. Add in shrimp and cook for a minute or two. Add in imitation crab and red peppers and cook until shrimp is done. Remove from heat and toss with white sauce.

When rolls are toasted, slice tops off and spoon center out of bottom. Fill in with seafood salad, drizzle with more white sauce and serve with sweet potato chips.

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