SAUCE ON CRAB CAKES 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 HORSERADISH CREAM RECIPE - QUICK FROM ...



Crab Cakes with Horseradish Cream Recipe - Quick From ... image

Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment. Slideshow:  More Amazing Seafood Recipes 

Provided by Food & Wine

Yield 4

Number Of Ingredients 11

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons drained bottled horseradish
1 pound lump crabmeat, picked free of shell
1 cup dry bread crumbs
3 scallions including green tops, chopped
1/4 cup chopped fresh parsley
Pinch cayenne
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 tablespoons cooking oil

Steps:

  • In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
  • In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
  • In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.

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