Crab Cake Sauce

Crab cake is a popular dish from coastal areas of America, particularly the Maryland region. It is made with crab meat, eggs, breadcrumbs and seasonings. Onions, green peppers, and red peppers are also common ingredients. Fun to make and eat, these cakes can be deep fried, baked or grilled and work equally well as an appetizer or as a main dish. Lay crab cakes on the breakfast buffet or serve them as a seafood entrée. Serve on a bed of herb rice or layered inside a sandwich.

Enjoy your crab cakes with some interesting sauce options. Pick up crab cake sauce recipes. The ingredients and cooking style may vary a bit due to distinct regional influences. Each style of making crab cakes with unique regional ingredients leads to a variety of crab cakes, each mouthwatering and delicious.

How to make crab cakes

There are many methods of making crab cakes. The authentic version of Maryland crab cake calls for blue crab meat, but it can also be made with any other crab meat. Crab cakes come out best when made with lump crab meat, canned crab meat also works though. Even the seasonings can be added according to your preferences and taste, but crab cakes taste best when the sweet and mild flavor of the crab meat is retained without adding too many fillings. These delicious treats should feel crispy outside and moist and flavorful from inside.

Crab cake recipe
16 oz of lump crab meat (preferably blue crab meat)
Dry breadcrumbs
1 egg, beaten
2 tsp of mayonnaise
2 tsp dry mustard
1 tsp Worcestershire sauce
2 tsp finely chopped parsley
11/2 tsp pepper
2 tsp salt
Butter or olive oil for frying

Clean the crab meat of pieces of shell and cartilage if any. In a mixing bowl, add crab meat, parsley, pepper, salt, dry mustard, egg, bread crumbs and mix thoroughly. Divide the mixture into equal portions and shape them into oval cakes.

Arrange them in a flat plate and refrigerate for some time. After removing from the freezer take a pan and fry them on both sides in oil or butter until they turn golden brown. You can add green onions and hot sauce to the crab cake mixture to make it more flavorful and spicy.

Crab cake tips

• Freeze the shaped crab cakes before frying or baking. This method helps to hold the cake mixture together. It also allows the cake to ooze nice flavor.
  
  
• Do not flip the cakes too often while frying. Turn them only once to change the side, after the current side is done thoroughly.
  
  
• Use a light hand while molding crab cakes so as to avoid breaking its delicate texture.
  
  
• Use a lid of any can or bottle to cut out the shapes of the cakes. This will ensure uniform size and shape all through. But remember to sprinkle some flour around the edges of the lid for easy release.
  
  
• Crab cakes can be made in advance and frozen. After shaping them into cakes, just place them on a baking sheet and store in the freezer. Remove them half an hour before frying or baking and you are ready to fry them.
  
  
• If your kitchen has few leftover crab cakes, serve them on sandwiches. It becomes a meal in itself, with added taste. Serve your favorite crab cakes on a bread roll. Crab cakes can be served on whole grain break with lettuce, tomatoes and tartar sauce.
  

Crab cake sauce

Crab cakes are most often served with salsa or delicious sauces such as Dijon crab cake sauce, lemon dill sauce, horseradish mayonnaise or tartar sauce. You can try your own version of crab cake sauce.

Red pepper sauce

1 cup low fat mayonnaise
½ a cup roasted and diced red pepper
1 tsp of chopped garlic, slightly sautéed in oil
2 table spoons of chilly sauce
Salt and pepper powder

Put the red peppers in a food processor bowl and add mayonnaise, garlic and chili sauce. Run the processor until you have a smooth sauce, and add salt and pepper according to your taste. Transfer the sauce to a serving bowl.

Creamy crab cake sauce

1 cup mayonnaise
1 cup sour cream
¼ cup salsa
½ cup cottage cheese
1/4 teaspoon cayenne pepper
1/2 cup plain yogurt
½ tsp lemon juice

Blend all the ingredients into a puree. Refrigerate and serve chilled.

Tangy crab cake sauce

4 table spoons of mayonnaise
1 garlic clove, minced
¼ cup hung yoghurt
2 tsp fresh lemon juice
3 tbsp finely chopped fresh basil parsley and dill leaves
1 tbsp grated rind of lemon

Put all the above ingredients in a mixing bowl and mix them thoroughly. Chill in the refrigerator for about an hour and allow it to set and thicken.

Simple crab cake sauce

1 onion chopped fine
1 cloves garlic minced
1 can tomatoes
1 tbsp butter
1 tbsp malt vinegar
1 tsp red pepper powder
1 tsp coriander powder
Sauté chopped onions and garlic in a pan with butter. Once they emanate an aroma, add tomatoes. Cook till the mixture is soft and add ½ cup water. Season the mixture with vinegar, red pepper, coriander powder and salt. Let the sauce simmer and reduce heat till it is rich and creamy.