Seafood Comeback Sauce is a spiced-up variation of classic Mississippi Comeback Sauce…the scrumptious dip for just about any food. This recipe is specifically targeted to make any seafood taste extra special.
When you’re in the Southern United States and order seafood, it will usually come with a special sauce. Not tartar sauce, but a mayo and ketchup remoulade that gets accented with some great spices. Well, that’s what this seafood comeback sauce is. And I’m calling it Comeback Sauce because you’re going to want to make this often.
What To Serve With Seafood Comeback Sauce
This was especially good with the poached shrimp in the photos, but just about any fish, crab, or oyster would work with this.
- Fried or Breaded fish
- Fried oysters
- Any kind of shrimp
- Seared Ahi tuna
- Fried calamari
- Crawfish tails
- Crab cakes
And this sauce is so good that it could be an all-purpose dip for:
- French fries or tater tots
- Buffalo wings
- Raw or roasted vegetables
- Chicken tenders
- Crackers or chips
- Fried green tomatoes
- Baked potato
- Fritters and Hush puppies
- Mozzarella sticks
Also use it for a sandwich spread for burgers, chicken sandwiches, or wraps. The sky is the limit for this tasty sauce.
Ingredient Variations to Consider
You can also make this sauce with different ingredients to alter the taste to suit your needs.
First off, you could leave out the horseradish and use hot sauce instead. Making it this way you would be closer to a true Mississippi comeback sauce.
Also, you can substitute some Heinz chili sauce for some of the ketchup. Or, leave out the dill pickle relish which is really more of a seafood flavoring.
Just do some experimenting and tasting to get variations of this seafood comeback sauce.
This recipe makes around a pint of sauce and leftovers can be stored in a covered jar in your refrigerator for as long as you would store mayonnaise or ketchup. I’m sure it would get used up pretty quickly though.
Give this recipe a try with these seafood dishes:
Seafood Comeback Sauce
- 1 cup mayonnaise
- 1/2 cup ketchup
- 2 tbsp prepared horseradish like Silver Spring brand
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped parsley
- 1 tbsp dill pickle relish
- 2 tsp minced shallot
- 2 tsp minced capers
- 1 clove minced garlic
- 1/2 tsp celery seed
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp lemon zest (zest 1/2 of lemon)
- 1/4 tsp cayenne pepper
- Mix all ingredients in a quart sized bowl and cover and refrigerate for 1 hour for flavors to meld.
- To make things easier...place the shallot, capers, garlic, lemon juice, and Worcestershire sauce into a small food processor, like the Kitchen Aid one that I use, (affiliate link above the recipe card). Pulse 5 or 6 times to mince the vegetables. Mix with the remaining ingredients.
- Use less horseradish if you are sensitive to spicy foods. Taste and adjust.
- Substitute 1/4 cup of Heinz Chili sauce for 1/4 cup of the ketchup if desired.
- Recipe adapted from Food and Wine magazine.