Anyone have a good dip for crab cakes?

Question

Anyone have a good recipe for crab cake dip?

Answer 1

This is too simple, I always use it......warm a little Thousand Island Dressing. Its great on grab cakes. I know its not actually a recipe but its so eacy and good.

Answer 2

Crab Dip Recipe

Crab dip recipe is made with mayonnaise and crabmeat and hard cooked eggs.
INGREDIENTS:
1 can (7 1/2 ounces) crab meat, drained and flaked
1 hard cooked egg, chopped
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
PREPARATION:
Combine crab, hard cooked egg, mayonnaise, and remaining ingredients; mix to blend well. Cover and chill crab dip. Serve crab dip with assorted crackers. Makes about 2 cups of crab dip.

Answer 3

You're looking for something to dip crab cakes into? I take some Old Bay seasoning and mix it to taste into mayonnaise. Old Bay is pretty spicy, so don't put too much in until you've tasted it. Easy and very delicious!

Answer 4

A friend of mine makes an awesome dip. He uses fire roasted red peppers, sour cream and a couple dashes of chaloula hot sauce. He puts it all together in a blender with some salt and pepper. It was really delicious. He has been in the restaurant industry for over 35 years, so he really knows what goes with what. Enjoy!!!

Answer 5

Aioli
Submitted by: Nina
"This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours."
Original recipe yield: 1 1/2 cups.
Prep Time:30 MinutesReady In:30 MinutesServings:12 (change)

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INGREDIENTS:
4 cloves garlic, minced
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons lemon juice
salt to taste
ground black pepper to taste

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DIRECTIONS:
In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.