Sauce to serve w/Crab Cakes

Anyone care to share their winner of a recipe for a Crab Cake sauce?

I’ve trolled the 'net already, and found only one sauce “do-able” with what I have in my pantry and 'fridge.

It would be useful to know what’s in your pantry…for me, I make a remoulade type sauce using jarred mayonnaise, with Dijon (or creole) mustard, paprika, worcestershire sauce and lemon whisked in with cut chives sprinkled on top. Exact quantities depends on how much you want to make…

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I agree with martini in that knowing what you have to work with would be helpful. My remoulade is usually a combo of mayo, chili sauce, Sriracha - almost like a spicy Russian Dressing.

Cocktail sauce: ketchup, lemon juice, horseradish (not creamed or beet, just plain). Works for us.

I’d imagine my friends down on the bayou would approve substituting tasso, probably browned, for siracha, because tasso and its cayenne bit often flavors a cream sauce for oysters. Their Four Seasons are crab, oyster, crawfish and shrimp (of course gator is all year), so they are serious about crab.

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I don’t have Lemon juice, Worchester Sauce or fancy mustard. Do have a Japanese chili sauce, dry mustard, mayo, Old Bays. Hoping for a creamed, white sauce to put together…

Found this in a recipe prep for Crab Cakes. It’s from Food & Wine.com.

I can make this with what I have at hand…

Make the remoulade Preheat the broiler. On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt. Broil 8 inches from the heat for about 8 minutes, stirring occasionally, until the onion is softened and charred in spots. Let cool, then finely chop. In a medium bowl, whisk the onion with the mayonnaise, vinegar, chives, shallot, chili powder and cayenne. Season with smoked sea salt.

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I like the idea of bits of tasso in the remoulade. I haven’t had it in years - ordered it online awhile back with some crawfish. SO good.

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+1 !!! This This This This This This !!! I love a spicy mayo type topping. More than spicy Russian Dressing then it’s a spicy tarter sauce that you are making. (russian dressing is really just tarter sauce sans ketchup) Also you can add some chopped crab for the spicy crab topping commonly used on sushi rolls. Good stuff !!!

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Danish Curry Remoulade: mayo, chopped pickle, chopped onion, a little curry powder and (optional) fine capers if you have them. Dab of mustard or hot sauce also optional. Mix & Serve. EZPZ.

Goes well with any kind of deep fried sea food, but especially flounder.

This is a sauce that you will find almost anywhere in Denmark.

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This will be dinner tomorrow. Truly appreciate the help offered here. I’ve decided, however the sauce I choose turns; out, we’ll be using that one as a dipping sauce rather than a pour over.

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Ahhh, yes - tartar sauce - which would also mean pickle relish! So mayo, chili sauce, pickle relish, and Sriracha. :smiley:

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@RedJim, I do the same thing - a dipping vs. pour-over sauce.

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Jimmy , What kind of crab are you using ? I hope this upcoming Dungy season starts out well here on the west coast . It’s always a struggle for the fisherman to get the price they want . They have to work their ass off plus the cost of running the boat . The best crab sauce I had was in Hawaii . It had a slight ginger taste to it .

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I would have said Hollandaise but looks like you’ve decided. Enjoy!

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I love a key lime mustard sauce. Mayo, Dijon, key lime juice. Easy, tasty, and a nice foil to the crab cake.

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Smear on the plate small dallop atop each cake, small ramekin for dipping!

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In case dinner goes wrong:

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RJ thinking about sauce for his crabby patties:

Looks like a double.

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The formula:

Sssshh. It’s a secret.

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