CRAB CAKE SAUCE SPICY RECIPES

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CRAB CAKE SAUCE RECIPE | ALLRECIPES



Crab Cake Sauce Recipe | Allrecipes 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    Sauces    Pasta Sauces    Creamy

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Yield 3 cups

Number Of Ingredients 7

1 cup sour cream
1 cup mayonnaise
½ cup cottage cheese
? 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, CarbohydrateContent 2.9 g, CholesterolContent 17.4 mg, FatContent 19.2 g, FiberContent 0.1 g, ProteinContent 2.6 g, SaturatedFatContent 5.1 g, SodiumContent 202.6 mg, SugarContent 1.2 g

CRAB CAKES WITH REMOULADE SAUCE RECIPE | KATIE LEE BIEGEL ...



Crab Cakes with Remoulade Sauce Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced 
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced 
1 pound jumbo lump crab meat 
3 tablespoons mayonnaise 
2 tablespoons minced fresh parsley 
2 teaspoons Dijon mustard 
1 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 slices bread, crusts removed, toasted and chopped into tiny pieces 
1 large egg, lightly beaten 
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup 
1 tablespoon capers, chopped 
1 tablespoon sweet pickle relish 
2 teaspoons Dijon mustard
Juice of 1/2 lemon 
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

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