This simple sauce for crab cakes complements fish and other stir fry seafood dishes. If you do not like the typical flavor of horseradish, keep the quantity minimum (say 1 tablespoon). The direction for making this sauce is so simple that you just need to mix the ingredients, until blended. So, in a mixing bowl, whisk together mayonnaise, onion, mustard, Worcestershire sauce, ketchup, horseradish and caper. Chill for 30 minutes to 1 hour in the fridge before serving.
Spicy Crab Cake Remoulade Sauce Ingredients 2 egg yolks 1 tablespoon Dijon mustard 1 cup olive oil 1 teaspoon hot sauce 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce ⅛ teaspoon freshly ground white pepper ¼ teaspoon kosher salt 2 teaspoons capers, minced 2 teaspoons shallots, minced 1 teaspoon fresh parsley minced 1½ teaspoons fresh tarragon, minced 2 teaspoon red bell pepper, minced For this easy crab cake sauce, take a medium-sized saucepan, and whisk egg yolks along with the mustard, until blended. Add olive oil from the side of the pan, while stirring continuously. Then, stir in hot sauce, lemon juice, Worcestershire sauce, white pepper, red pepper and salt. Mix well for even combination, and add caper, shallot, parsley, tarragon and red bell pepper. To get a richly flavored sauce, chill in the refrigerator for 30 minutes.
Crab Cake Dipping Remoulade Sauce Ingredients ⅔ cup mayonnaise 2 tablespoons minced fresh dill 2 scallions, chopped 2 tablespoons fresh flat-leaf parsley, finely minced 2 tablespoons white horseradish 4 tablespoons mustard 1 teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon ketchup 1 tablespoon sweet paprika ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper Tabasco sauce to taste You can complete preparing this tasty crab cake sauce recipe within 15 minutes. So, gather the required supplies, and prepare the vegetables as mentioned above. In a mixing bowl, beat mayonnaise with fresh dill, scallions, parsley, horseradish and mustard for 2-3 minutes. To this concoction, stir in lemon juice, Worcestershire sauce and ketchup. Season this sauce with paprika, salt and pepper. For added spiciness, you can add 1 teaspoon or more Tabasco sauce. Chill for some time in the refrigerator, and allow the flavors to blend together.
Crab Cake Remoulade Sauce with Lemon Juice Ingredients 2 cups mayonnaise 2 garlic cloves, pressed ¼ cup mustard 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 2 teaspoons paprika ¾ teaspoon ground red pepper This lemon-flavored remoulade sauce is sure to satiate your taste buds. In a medium-sized mixing bowl, beat mayonnaise first, and stir in the remaining sauce ingredients - garlic, mustard, parsley, lemon juice, paprika and red pepper. Whisk them together until blended. Cover and refrigerate for an hour before serving. If time permits, chill it overnight and serve with crab cakes. You can keep this crab cake sauce for up to 3 days in the refrigerator.
To make the best crab cake remoulade sauce, you just need to use fresh, flavorful herbs and seasoning spices in sufficient amounts. For the base thickening ingredient, you can choose either mayonnaise or egg yolks. Try altering the seasoning ingredients of your own choice to make yummy crab cake dipping sauce . And if you have any leftover sauce, preserve it in the refrigerator. It tastes wonderful with fried fish, and other deep-fried seafood dishes.
By Ningthoujam Sandhyarani Published: 2/28/2011 Tweet
