Crab Cake Sauce Recipe
This creamy, tangy remoulade sauce is the perfect companion for crispy crab cakes, adding a punch of flavor with every bite. A harmonious blend of mayonnaise, mustard, lemon, and spices, this sauce balances heat, acidity, and richness. It's quick to make and highly customizable!
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring spoons
- Measuring cup
- Citrus juicer for fresh lemon juice
- Airtight container for storing leftovers
Ingredients
- 7 g Worcestershire sauce
- 224 g mayonnaise
- 9 g capers no juice
- 3 g chives
- 7 g Creole seasoning
- 6 g paprika
- 12½ g garlic minced
- 2.4 g white granulated sugar
- 1 g cayenne
- 2 tsp lemon juice
- 1 tbsp dijon mustard
- 2 tbsp Crystal hot sauce
Instructions
- In a mixing bowl, whisk together mayonnaise, mustard, lemon juice, and hot sauce.
- Add Creole seasoning and other spices until smooth and well combined.
- Taste and adjust seasoning as needed.
- Drizzle over freshly cooked crab cakes and serve immediately.
- If you have leftover sauce, transfer it to an airtight container and store it in the refrigerator for up to three days.
- Before serving again, give it a quick stir to refresh its texture and flavor.
Notes
- Extra Creole seasoning will increase saltiness.
- If the sauce tastes too tangy, balance it with a touch more mayonnaise.
- A pinch of sugar can help mellow out excessive acidity or heat.
- Try blending the sauce for a smoother consistency and deeper flavor infusion.