Homemade Seafood Cocktail Sauce

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Homemade always tastes best, especially when you can use the freshest, best tasting ingredients available. Marlene Sorosky is an award winning cookbook author. In 1995 she visited ABC’s Good Morning America to demonstrate just how great homemade seafood cocktail sauce can taste. We still think it’s the best cocktail sauce and make it whenever we do crab or shrimp.


8 to 10 plum/Roma tomatoes (about 1 1/4 lbs.)
1 medium onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, minced
1/4 c. balsamic vinegar
1/3 c. red wine vinegar
2 tbsps. sugar
1/4 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
2 tbsps. fresh lemon juice
3 tbsps. tomato paste
1/2 tsp. salt or to taste
1 tbsp. cream-style horseradish


Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and chop into about 1/4-inch dice.

In a medium microwave-safe bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire sauce, lemon juice, tomato paste, and salt. Cover with lid or vented plastic wrap and microwave for 30 to 40 minutes or until very thick, stirring every 10 minutes.

Stir in horseradish.

Refrigerate for at least 30 minutes for flavors to blend. (We always try to make it in the morning for an evening dinner.)

The sauce may be refrigerated up to 2 weeks. Serve with crab cakes, shrimp, or other seafood.

Makes 2 1/4 cups.

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