How about every crab cake has some type of kick @$$ dipping sauce with it. Ranging from a Garlic aioli to a Cajun remoulade. However, by the time I am done making the crab cakes, I am just ready to eat & don’t want to worry about putting together a side sauce. So here is a quick and fridge friendly (meaning most of these items are already in your fridge) dipping sauce.
1 tbsp. mayo
1 tbsp. Dijon mustard
1 tsp. of hot sauce (don’t go Sriracha on this, but more like a Franks, Cholula, Tabasco route- that way you have tang with the heat).
A pinch of salt, garlic powder, and black pepper
Whisk & serve cold.
P.S I have used this same sauce for a basis to an egg salad, chicken salad, I have even put it on top of burgers. It is just a handy one to know when in a pinch!
For most of us (ok, maybe I’m just speaking about myself here) but I never dare dreamed I could make a crab cake. That was what the yearly vacation to Philips Seafood and Steak house in Ocean City, MD was for. Well, I recently faced my fear and tried it out. And guess what? It wasn’t that hard at all! Most of the ingredients were already on my shelves. I picked up a few extras from the store and I was ready to go.
1 egg (this is a must since you need glue for the crab cake)
¾ cup Panko bread crumbs (if doing Italian breadcrumbs cut down to ½ cup since they are denser)
1lb lump crab meat (make sure there are no remaining shells)
1 large or 2 small stalk of celery finely chopped (make sure they are tiny, the celery is great for the added crunch but you don’t want chunks to overpower the crab)
1 teaspoon old bay (or seasoned salt or tony Caceres seasoning, you get the point)
A pinch of crushed chili flakes, if you like more heat do cayenne pepper
A pinch of paprika for color is optional
Splash or teaspoon Worcestershire sauce
1 tablespoon Dijon mustard (you could technically use ground or yellow but I think Dijon adds a specific tang that I wouldn’t mess with)
2 ½ tablespoon mayo
2 or 2 ½ tbsp. chopped fresh parsley (can’t be substitute for dried, if you don’t have or like just leave it out)
Refrigerate the mixture for 1 hr. (this is so they don’t fall apart when pan searing, realize this is a legit crab cake. Crab being the star of the show with minimal filler so when cold they won’t crumble in pan or when you have to flip them) and then pan sear for 4 min on each side (makes 4 large or 6 appetizer portion crab cakes) serve w parsley leaves & lemon wedges to class it up.
Oh and check out Sauce Boss for an easy, fridge friendly dipping sauce.