sauce for crabcakes?
- mschow Jan 6, 2008 08:04 AM
I'm making crabcakes either today or tomorrow. I'd like to have an easy side sauce to serve with it. Usually I do an a bumped up tartar sauce kind of thing, but I was wondering if anyone else has some simple but flavorful ideas.
I enjoy a curried sauce, but you might find it fights with the delicate flavor of the crab too much for your taste. Even so, make some up tonight and you can always keep it in the fridge, in a rubbermaid air-tight container for the next time you make fried fish:
1/2 - 1 cup mayo
1/2 tsp cayenne
1/2 tsp curry powder
pinch of salt.
This is one that is important to make at least one day before because the spices need to melt into the mayo. Next day, taste it and adjust accordingly.
I've done sour cream with a little minced chipotle and some of the adobo sauce. Doesn't get any easier than that. As someone else has said, though, you don't want to overwhelm the crab.
These sauce recipes are typically made for Gravlax but work equally well with crab cakes.
From Marcus Samuelsson
2 tablespoons honey mustard
1 teaspoon Dijon mustard
2 teaspoons sugar
1 1/2 tablespoons white-wine vinegar
Pinch of salt
Pinch of freshly ground black pepper
1 tablespoon strong black coffee, cold
3/4 cup grapeseed or canola oil
1/2 cup chopped fresh dill
Combine the mustards, sugar, vinegar, salt, pepper, and coffee in a blender. With the machine running, gradually add the oil in a very slow, steady stream, until the mixture is thick and creamy. Transfer the sauce to a bowl, and stir in the dill. Cover and refrigerate for at least 4 hours, or overnight to allow the flavors to mingle. (Can be prepared up to one day ahead.)
2) Gravlax Sauce Ingredients:
1 Tablespoon white wine vinegar
1 Tablespoon sugar
3 Tablespoons Swedish mustard (Dijon can be substituted)
1 egg yolk
1/4 cup olive oil
2 Tablespoons chopped fresh dill
salt and pepper
Gravlax Sauce Directions:
In a bowl, mix together the 1st 4 ingredients. Slowly whisk in the olive oil and then the dill. Salt and pepper to taste. Refrigerate.
3) For mustard sauce:
1 tbs. sweet mustard
1 tsp. French mustard
2 tsp. sugar
1 1/2 tbs. white wine vinegar
Salt and pepper
3/4 cup salad oil
1/4 cup chopped dill