Sauce for crab cakes?

[Wishing on a star]

I am looking for a particular type of sauce?
I liked the stuff in the squeeze bottle that they used to have for a while at Captain D's. Not the usual coctail sauce. But, I think it might have had some tomato in the base?

I have tried a couple of jarred remoulade sauces, but they are too much like a mayo type sauce or dip. The mayonnaise type remoulade sauce.

Do any of you have any idea for any sauce, or recipe, that might be what I am looking for???

 

[King Schultz]

I've made this version and thought it was great:

http://www.simplyrecipes.com/recipes/remoulade_sauce/

 

[wvjules]

Like a good steak, a good crab cake will not need a sauce.

 

[lynxstch]

Like a good steak, a good crab cake will not need a sauce.

I agree, all they need is some melted butter!

 

[King Schultz]

I used the above remoulade with shrimp; really good.

On crab cakes I've always just used fresh lemon juice, but I think the remoulade would go well too.

 

[Poohforyou]

I don't like anything on mine. Actually I like my fish and seafood straight up. Dh likes a bit of a sauce so I make one with a few big spoonfuls of good stone ground mustard, a little good mayo and some capers with a little of the juice.

 

[mom2rtk]

Crab cakes are just an excuse to eat a good remoulade.

 

[Wishing on a star]

Yep, mom2rtk... funny!

I am one who likes very little addition to great quality food/steak.
But, with seafood, sometimes I like to also have a little of a sauce/kick!
NOTHING but some drawn butter on my crab legs!

King, I had actually noticed that recipe earlier when I was doing a little searching.

 

[King Schultz]

Yep, mom2rtk... funny!

I am one who likes very little addition to great quality food/steak.
But, with seafood, sometimes I like to also have a little of a sauce/kick!
NOTHING but some drawn butter on my crab legs!

King, I had actually noticed that recipe earlier when I was doing a little searching.

I have actually made it- there are more complicated ones around but that tasted fine to me and once you get the ingredients together, it's pretty simple to make.

I've found the main trick is to let it sit ibn the fridge at least 3 or 4 hours before eating it- makes a real difference.

 

[Imzadi]

One of my favorite crabcakes restaurants down at the Jersey shore makes 4 crabcakes sauces that are to die for. They are what actually makes the crabcakes so special. The sauces are an aioli sauce, a creamy horseradish sauce with a little bit of a kick, and two which you'd probably like: sweet roasted red pepper sauce and a sun-dried tomato tartar sauce, (it's more tomato-y than tartar.)

I don't know how to make any of them though. If I could do that, I wouldn't be ordering them from the restaurant. But, it might give you a starting place to look for recipes of other kinds of crabcake sauces. You might think about modifying a salsa sauce.

 

[Breezy_Carol]

I live in Maryland. The thought of a sauce on a crab cake is a travesty.

 

[lynxstch]

I live in Maryland. The thought of a sauce on a crab cake is a travesty.

same here!

 

[Wishing on a star]

OMG, some of the BEST crabcakes I have had were when I traveled to Maryland for a wedding.
And, this was from the wedding caterer!!!

Recipe please, for Maryland Crabcakes!!!!

Saw a segment on GMA where the chef used mayo, some mustard, old bay, etc..

 

[RedAngie]

NOT!!!

 

[Wishing on a star]

OMG!!!! Yes, def. 'NOT'!!!

Here is the recipe that I picked up from GMA:

• Colossal Crab Cake

• 2 lb Colossal crab meat

• 2 cup Mayo

• 2 oz Dijon mustard

• 1/2 oz Chopped chives

• 1/4 tsp Old Bay

• 1/4 tsp Cayenne pepper

• Kosher salt to taste

• 4 cups Panko bread crumbs

• Meyer Lemon Aioli

• 2 egg yolks

• 1/2 tbsp Dijon mustard

• 3 cup grape seed oil

• 3oz meyer lemon juice

• 1 tsp meyer lemon zest

 

[jevs]

Sweet chilli sauce goes with everything FYI.