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Jul 20, 2007 07:44 AM

What to serve alongside crab cakes...?

Although I'm still trying to figure out which of several promising recipes to try for making crab cakes, the next challenge is deciding what type of sauce or salsa to serve alongside. Your recommendations...?

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  1. Last time I made them, I made a basil mayo and it was great. I also made a saffron mayo, which was good, but not as good as the basil.

    Usually though, I just like them plain!

    1. A squeeze of fresh lemon is my preference.

      1. This is a variation on a Somali sauce for baked/grilled chicken, which I served with crab cakes last summer, and it was well received: yoghurt, salt, lime juice, finely minced corriander leaf, seeded and finely minced chili pepper, like jalapeno. Just play with the proportions to taste.

        1. I make a mixture of Mayo, Dijon mustard , Lemon juice , S&P.

          We use it with crabcakes, fish and even artichokes.

          1. Seconding the suggestion for yogurt-based sauce, which can be refreshing in hot weather: I like a crabcake sauce make by whizzing up Greek yogurt* and roasted red peppers in a food processor or blender, with a squeeze of lemon juice and salt/pepper.

            Tzatziki also makes a good crabcake garnish (Greek yogurt mixed with grated, salted, drained cucumber, minced garlic, lemon juice, chopped mint, and salt/pepper).

            * If you can't get Greek yogurt at your local market(s), you can just line a sieve or colander with a clean dish cloth or coffee filter papers and strain plain supermarket yogurt for half-an-hour or so until it's thick and creamy.

            1 Reply
            1. re: ItinerantKitchenElf

              I must have done something wrong! I took my favorite greek yogurt (Fage), and piece by piece added roasted red pepper (after draining it). It had no taste and was really runny....