Crab cake sauce recipes
Ok, I tried to be good with the whole no-carb diet thing, but I opened up the fridge and saw 2 crab cakes staring me in the face, saying "cook me please!" I'm making them for lunch tomorrow and need an easy sauce (creamy, oil-based, whatever - I'm open) that I can whip up in the morning before I leave for work. Does anyone out there have any good ideas?
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13 Comments:
The most obvious one would be a tartar sauce. Lots of good versions are in a recent thread on this sauce. If you want something spicier the standard ketchup/horseradish is my second choice....and then there are many great fruit salsas. All would benefit from a day in the fridge. You know you need carbs when you hear crab cakes talking, and polite ones at that ;-)
kathyvegas at 8:25PM on 05/11/09
aoli
derosa at 8:43PM on 05/11/09
You're both right - and the cakes were VERY polite (and appetizing). But I've gotta say that when my last food processor died, I never bought a new one. Hubby's getting me one (a mini) tomorrow from SLT, but no emulsions for me today....might have to think on this one. Can't believe of all the things I have, a processor isn't one...
dharmon at 9:17PM on 05/11/09
a little grated ginger, a couple of spoons of hellman's mayo, a shot of sesame oil and maybe some chopped cilantro and scallions.... it's one of my standard lazy fish sauces. good on salmon or with panko fish and chips.
pooch at 9:22PM on 05/11/09
@pooch--that sounds really good.
I like a part mayo/part thick yogurt, with some dijon or spicy mustard, chives and lemon, with a dash of cayenne or dill (depending on the fish seasonings.)
I really want crab cakes now. Not something I ever have on hand...but should!
sadiepix at 11:10PM on 05/11/09
Look on Foodtv for Barefoot contessa Tartar sauce. I get rave reviews everytime I serve it.
JerzeeTomato at 12:52AM on 05/12/09
you can make an emulsion fairly quickly with a wisk...or a jar with a lid...
derosa at 6:31AM on 05/12/09
Thanks all, went with a mayo/horseradish/dill concoction - in a pinch. Tonight I'll try for aioli - got 2 more cakes to make!
dharmon at 7:58AM on 05/12/09
red pepper remoulade
sammie at 8:36AM on 05/12/09
Ray Milland sauce
bessfour at 8:37AM on 05/12/09
When I make fishcakes of any type, I always make sure we have some fresh salsa. The next day, the wife takes a fishcake sandwich to work for lunch. I also agree that everything is better with aioli.
NotAmerican at 9:20AM on 05/12/09
@sadiepix - i use the greek style yogurt sometimes, too. it's fantastic stuff.
pooch at 10:27AM on 05/12/09
Mmm...remoulade...
MaresyDotes at 12:49AM on 05/13/09