What is the best sauce to go with Crab Cakes? What is the recipe?

Answer 1

try apricot preserves mixed with some brown mustard, garlic powder and prepared horseradish. just mix it according to your taste. i like it because it's sweet and spicy. if you don't like apricots, orange marmalade is good too! a more traditional sauce is remoulade--it's basically 1000 island dressing with hotsauce, but they also sell it prepared.

Answer 2

Maryland Crab Cakes
Ingredients:
1 pound Maryland Crab meat
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter, or oil for frying
Remove all cartilage from crabmeat
In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.
Add crab meat and mix gently by thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.
Cook cakes in a frying pan in just enough fat to prevent sticking until they are browned (about 5 minutes on each side).
*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes or until browned.







THE BEST CRAB CAKES
SERVES 4 (3 in my family)

Crab cakes used to be a mystery to me. With few exceptions, the ones I ordered out were loaded with so much stuffing and seasoning you couldn't taste the crab. Actually, they tasted more like poultry stuffing. I wanted desperately to find a recipe that used little of anything other than the crab meat itself. Found it! This comes from a Jeff Smith cookbook. It's easy and sooooo delicious. I guarantee you will taste the crab.

INGREDIENTS

2 tablespoons freshly chopped parsley
1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired)
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 tablespoons mayonnaise
1 pound cooked crab meat, flaked (I use back fin)
1 cup fresh bread crumbs
Salt and pepper to taste
Flour for dredging
Butter for frying
Red Pepper Sauce (optional)
Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. Add the crab meat and crumbs. Season with salt and pepper and combine well. Divide the mixture into 8 portions; flatten into patties. Coat each patty lightly with flour. Heat butter, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels. Serve immediately, with or without the Red Pepper Sauce.

Note: This would make a great appetizer. Make one crab cake per person. The recipe can be cut in half.

Answer 3

I like roumulade. It's a spicy mayonaise. Take your favorite mayo and add some lemon juice, worchestershire sauce, tobasco sauce and a dash of cyanne. (sorry I hardly ever use messurements, but)

1 cup mayo
juice of half a small lemon
1/2 teaspoon of worchestershire sauce
1-2 dashes of tobasco
a sprinkling of cyanne
salt and pepper to taste

Answer 4

Try tartar sauce. That's what I use.

try this one;
http://whatscookingamerica.net/TartarSauce.htm

Answer 5

I use mayonnaise and fresh dill. Yummy Yummy!