Best 3 Crab Cake Sauce Recipes

Are you looking for the perfect recipe to create a delectable crab cake sauce that will elevate your seafood dish to new heights? Look no further! This article will guide you through a culinary journey, providing you with expert tips and tricks to craft a tantalizing sauce that complements the delicate flavors of crab cakes. Whether you prefer a creamy, tangy, or spicy sauce, we have curated a collection of recipes that cater to every palate. Get ready to embark on a flavorful adventure as we explore the art of creating the ultimate crab cake sauce.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKE SAUCE

Crab Cake Sauce image

A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 1h5m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup sour cream
1 cup mayonnaise
½ cup cottage cheese
⅓ cup hot salsa
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
½ cup plain yogurt

Steps:

Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.9 g, Cholesterol 17.4 mg, Fat 19.2 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 202.6 mg, Sugar 1.2 g

LEMON DILL CRAB CAKE SAUCE

Lemon Dill Crab Cake Sauce image

Excellent on Paula Deen's Crab Cakes. Cooking time is sitting time for flavors to meld! As a note: This is also my spread for Turkey Burgers I just cut the buttermilk down to 1 Tbsp. My husband loves it! Also, the lemon and garlic amounts are up to you. We love garlic, so I usually add 2 cloves!

Provided by CABarbieQue

Categories Low Protein

Time 1h5m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Nutrition Facts : Calories 238.1, Fat 19.8, SaturatedFat 3, Cholesterol 15.9, Sodium 434.7, Carbohydrate 15.5, Fiber 0.2, Sugar 4.6, Protein 1.1

CRAB CAKE SANDWICHES WITH SAUCE RèMOULADE

Crab Cake Sandwiches With Sauce Rèmoulade image

From Elle Dècor Magazine. Prepared crabmeat is expensive here so occasionally we will substitute less expensive scallops for some of the crab. This recipe really depends on the freshest ingredients for best results! Note: If cornichons are not available, substitute kosher dill pickles or green olives.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 28m

Yield 6 crab cakes

Number Of Ingredients 25

Ingredients

1 lb lump crabmeat
1 egg, slightly beaten
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
1 teaspoon paprika
1/4 teaspoon salt-free onion powder
1 pinch freshly ground nutmeg
1 pinch ground cardamom
1/4 teaspoon celery seed
2 pinches cayenne pepper
salt, to taste
1 cup French bread, cut into small 1/8-inch dice, lightly toasted
6 tablespoons melted butter
2 French baguettes or 1 loaf ciabatta
2 tablespoons olive oil
bibb lettuce or boston lettuce leaf, washed and dried
2 beefsteak tomatoes, sliced
3/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon fresh chives, chopped (NOT dried)
2 tablespoons cornichons, minced
1 teaspoon paprika
1 dash salt-free garlic powder
1 dash cayenne
salt, to taste

Steps:

Remove all cartilege from crab meat. Set aside in refrigerator.
In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
Preheat oven to BROIL.
Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
Toast the bread *briefly* under the broiler and set aside.
Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
Broil the crab cakes 4 minutes on each side or until golden brown.
Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.

Nutrition Facts : Calories 868.4, Fat 35.7, SaturatedFat 11.3, Cholesterol 132.7, Sodium 1816.3, Carbohydrate 101.9, Fiber 6.3, Sugar 4.3, Protein 34.4

Tips:

Select high-quality crab meat: Use fresh or frozen lump crab meat for the best flavor and texture. Avoid using canned or flaked crab meat, as it tends to be lower quality and may contain fillers.
Use a light touch when mixing the crab cakes: Overmixing can make the crab cakes tough. Gently fold the ingredients together until just combined.
Don't overcrowd the pan: When cooking the crab cakes, make sure to give them enough space in the pan so that they can cook evenly. Otherwise, they may steam instead of fry.
Use a non-stick pan: This will help to prevent the crab cakes from sticking to the pan and breaking apart.
Serve the crab cakes immediately: Crab cakes are best enjoyed hot and fresh out of the pan. If you need to make them ahead of time, you can cook them and then reheat them gently in a warm oven.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as part of a seafood platter. With a few simple tips, you can make crab cakes that are sure to impress your friends and family. So next time you're looking for a special seafood dish, give crab cakes a try.