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Creamy, rich, and savory crab cake sauce with a kick of spice is the best combination with any fried seafood in my opinion. This recipe will show you how to make a homemade and simple crab cake sauce in under 5 minutes!
The sauce you choose for topping your crab cake can completely change the flavor profile, so be sure and suit the sauce to your meal, the atmosphere, and your taste buds.
Crab cake sauce is a delicious dipping sauce that’s perfect for delicate seafood like crabs. It’s also delicious on flaky fish, scallops, and sauteed squid. The creamy base of mayonnaise marries with the brightness from the lemon juice to make for an amazing remoulade.
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce.
How to Make Crab Cake Sauce. In less than 5 minutes, you can whip up the perfect sauce for any seafood dish; crab cakes, lobster rolls, po’boys, you name it! To make the sauce, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce in a small bowl. That’s it!
Louisiana-style remoulade sauce is easy to make with mayo, spices, horseradish, and hot sauce. It comes together in just 10 minutes, and is perfect for crab cakes, po boys, and so much more.
It’s the perfect dipping for finger foods like crab cakes and breaded fish. Remoulade can taste kind of like a much more flavorful aioli. In simple words, if you’re from the east coast, think fancier fancy sauce. If you’re from the west coast, it could be comparable to In-n-Out sauce.