Serving the right sauce for crab cakes can make the difference between a good hors d’oeuvre and a great one. This Tastessence article lists some recipes for sauce which can be served alongside crab cakes.
Crab cakes are loved by most people, and often considered a comfort food. Usually served as appetizers, they are also a part of breakfast buffets. For people who love crab, but find it a tad too expensive, crab cakes are the perfect compromise. With the addition of bread crumbs, milk, mayonnaise, eggs, pink radishes, yellow onions, and seasonings, the crab meat is infused with flavor and the cost of the food lowered.
There are a number of different methods of making these delicious cakes. While, the traditional boardwalk Maryland crab cakes are deep-fried and breaded, one can bake or grill them based on preference.
Dipping sauce for these cakes is also a very important aspect of this food. While tartar sauce is my favorite, here are a few popular options for you.
Lemon Dill Sauce
1 cup mayonnaise
¼ cup buttermilk
2 tbsp. chopped fresh dill leaves
1 tbsp. grated lemon zest
1 tbsp. chopped fresh parsley leaves
2 tsp. fresh lemon juice
1 garlic clove, minced
- Mix together all the ingredients in a bowl and stir.
- Chill in the refrigerator for about an hour. In this time, the sauce will thicken.
- Add a spoonful of lemon dill sauce over each crab cake or besides it and serve.
Rémoulade Dipping Sauce
¼ cup mayonnaise
1 tbsp. mustard
¼ tsp. hot pepper
- This easy preparation just requires one to combine all the ingredients and serve it in a small bowl along with delicious cakes.
½ oz white wine
2 tbsp. Dijon mustard
1 tbsp. vegetable oil
1 tbsp. butter
1 small shallot, minced
1 small garlic clove, minced
pinch of kosher salt
- Sty fry the shallots and garlic in oil until the shallots are tender.
- Add the wine, and allow it to thicken for about 15-30 seconds.
- Toss in the mustard and salt, and bring to a boil.
- Take the pan off the heat, add butter and stir.
½ cup milk
2 hot chili peppers (including seeds), cut in quarters lengthwise
1 avocado, medium-sized, pitted and peeled
2 tbsp. mayonnaise
2 tbsp. fresh lime juice
½ tsp. sugar
½ tsp. salt
- Add the lime juice, salt, avocado, mayonnaise, sugar and one chili pepper in a food processor and whirl until they are finely chopped.
- Pour the milk and puree into a bowl and whirl.
- For more spice, add some chili peppers.
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
½ cup prepared chili sauce
- To prepare this fast red pepper sauce, put the drained red peppers in a food processor bowl and add mayonnaise and chili sauce.
- Whirl ill you have a smooth sauce, and them transfer sauce to a small serving bowl.
- Serve along with crab cakes and lemon wedges.
Red Pepper Sauce
1½ to 2 cups chicken stock
6 tbsp olive oil
2 tsp chopped garlic
¼ cup chopped onions
3 medium red peppers, roasted, peeled, seeded and diced
Salt and freshly ground black pepper
- Heat 2 tablespoons of the oil in a saucepan. Then add in the onions, sprinkle salt and pepper and cook for a minute.
- Put in the peppers and garlic, and after another minute, add the stock and bring to a boil.
- Lower the heat, and simmer for 5 to 6 minutes.
- Take off from heat, and blend with a hand-held blender until smooth.
- You can add stock to dilute the sauce. If required, add salt and pepper to taste. Serve with crab cakes.
Tweak the quantity of peppers to suit your palate, and adjust the ingredients to make the recipe your own.