Crab Cake Sauce
This Crab Cake Sauce is a perfect blend of flavors to enhance your crab cakes.
Equipment
- Mixing bowl
Ingredients
- 224 g mayonnaise
- 17 g dijon mustard
- 8 g lemon juice
- 7 g Worcestershire sauce
- 28 g Crystal hot sauce
- 7 g Creole seasoning Tony Chachere’s preferred
- 1 g cayenne
- .6 g paprika
- 2.4 g white granulated sugar
- 9 g capers no juice
- 12.5 g garlic minced
- 3 g chives sliced into thin pieces
Instructions
- In a mixing bowl, combine all the ingredients and stir until incorporated.
- Drizzle onto your crab cakes and serve immediately.
- For leftover sauce, transfer it into an airtight container and fridge. This sauce will last up to 3 days in the refrigerator.
Notes
You can customize this recipe in the following ways: For more heat and spiciness, add more hot sauce and creole seasoning; for more fattiness, add more mayonnaise; for more tartness, add more lemon. Other ingredients you can add: flat-leaf parsley, sweet relish, horseradish, other types of pickles.
Nutrition
Serving: 1cupCalories: 450kcalCarbohydrates: 4gProtein: 1gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 35gCholesterol: 15mgSodium: 800mgPotassium: 50mgSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg
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