What Kind of Sauce Goes with Crab Cakes? A Definitive Guide

Introduction: The Perfect Sauce for Your Crab Cakes

Crab cakes, those crispy, golden-brown patties of deliciousness, are a true culinary delight. But what kind of sauce goes with crab cakes to truly make them shine? The answer, my friend, is multifaceted. A perfectly chosen sauce can complement the delicate flavor of the crab, adding a touch of tang, spice, or creaminess to create a symphony of flavors in your mouth.

I remember my first time trying a crab cake – it was at a seaside restaurant, and the accompanying sauce, a vibrant, lemony remoulade, transformed the experience. From that moment, I knew that the sauce was just as important as the crab cake itself. This article will delve into the art of pairing crab cakes with the perfect sauce, exploring classic options and offering exciting new ideas to tantalize your taste buds.

Ingredients for Classic Remoulade Sauce (and Substitutions)

This remoulade recipe is a perfect starting point for exploring what kind of sauce goes with crab cakes.

• 1 cup mayonnaise (can substitute with Greek yogurt for a lighter option)
• 2 tablespoons Dijon mustard (can substitute with stone-ground mustard)
• 2 tablespoons sweet pickle relish (can substitute with chopped dill pickles)
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh parsley, chopped (can substitute with dried parsley or chives)
• 1 tablespoon lemon juice (can substitute with lime juice)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
• Salt and black pepper to taste

Step-by-Step Instructions for Remoulade Sauce

1. Combine Ingredients: In a medium bowl, whisk together the mayonnaise, Dijon mustard, pickle relish, capers, parsley, lemon juice, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. 
2. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step enhances the overall taste experience. 
3. Taste and Adjust: Before serving, give the remoulade a taste and adjust seasonings as needed. You might want to add more lemon juice for tang or cayenne pepper for heat.

Other Sauces that Go with Crab Cakes: Exploring Your Options

Tartar Sauce: A Creamy Classic

Tartar sauce, with its creamy base and tangy notes, provides a delightful contrast to the richness of crab cakes.

Lemon-Garlic Aioli: Bright and Zesty

This vibrant sauce, bursting with lemon and garlic, offers a refreshing counterpoint to the savory crab.

Sriracha Mayo: A Spicy Kick

For those who like a little heat, sriracha mayo delivers a fiery punch that complements the sweetness of the crab.

Tips and Variations for Sauce Perfection

• Fresh Herbs: Experiment with different fresh herbs like dill, tarragon, or chives to create unique flavor profiles. What kind of sauce goes with crab cakes best depends on your personal preferences, so don’t be afraid to experiment!
• Citrus Zest: Adding lemon or lime zest to your sauce can brighten the flavor and enhance the aroma.
• Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can add a welcome kick to your chosen sauce.

Storing and Reheating Your Sauce

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so reheating isn’t necessary.

We’ve explored many options for what kind of sauce goes with crab cakes. Now it’s your turn! Try these recipes and let us know what you think. Share your own sauce creations and variations in the comments below!

FAQ: Answering Your Sauce Questions

What Kind of Sauce Goes with Crab Cakes? A Definitive Guide

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• Author: Clara Morgan
• Total Time: 5 minutes
• Yield: 1 cup 1x
• Diet: Gluten Free

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Description

 

This classic remoulade sauce is the perfect creamy, tangy, and slightly spicy accompaniment to crab cakes. Made with mayonnaise, mustard, capers, and spices, it enhances the delicate flavor of the crab while adding a zesty kick.

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Ingredients

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• 1 cup mayonnaise (or substitute with Greek yogurt for a lighter option)
• 2 tablespoons Dijon mustard (or stone-ground mustard)
• 2 tablespoons sweet pickle relish (or chopped dill pickles)
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh parsley, chopped (or substitute with dried parsley or chives)
• 1 tablespoon lemon juice (or lime juice)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
• Salt and black pepper to taste

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Instructions

• Combine Ingredients: In a medium bowl, whisk together the mayonnaise, Dijon mustard, pickle relish, capers, parsley, lemon juice, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
• Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
• Taste and Adjust: Before serving, adjust seasonings as needed. Add more lemon juice for tang or cayenne for heat.

Notes

• For a more intense flavor, let the sauce chill for at least one hour.
• Add a pinch of red pepper flakes for extra spice.
• Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Dinner
• Method: Mixing
• Cuisine: French, American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 120 kcal
• Sodium: 220 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Carbohydrates: 2 g
• Protein: 1 g

Keywords: remoulade sauce, crab cake sauce, seafood sauce, creamy sauce, spicy remoulade