Making Crab Cakes need a quick recipe for sauce to go with?

I need a quick and good sauce that is most popular to pour/dip crab cakes in Thanks!Making Crab Cakes need a quick recipe for sauce to go with?
Remoulade Sauce Recipe


The perfect complement for your crab cakes or shrimp.





1/2 cup red bell peppers, chopped


1/4 cup scallions, chopped


1/4 cup Dijonnaise mustard


2 tablespoons shallots, chopped


2 tablespoons chopped fresh parsley


2 tablespoons honey


1 tablespoon fresh lemon juice


salt %26amp; pepper





Process all ingredients in the food processor fitted with a steel blade until vegetables are finely chopped.


Season with salt and pepper; chill until ready to use.


10 minute start to finish.Making Crab Cakes need a quick recipe for sauce to go with?
Lemon Pepper Dill Sauce for Crab Cakes





Juice from 1 lemon


2 Tbsp Mayo


1 Tbsp Dill spice


Mix in a blow and you've got it!





OR





You can pick some up at the grocery store.








2 Tbsp Mayo


Hot Sauce (to taste %26amp; spice)


mix and you've got sauce, nice and quick.
equal parts chili sauce and mayo.
CRAB CAKES WITH CHARDONNAY CREAM SAUCE


The secret to the crisp coating in this recipe? Crushed potato chips.


1 3/4 cups Chardonnay or other dry white wine


1/3 cup chopped shallots


1 cup whipping cream


1 1/2 pounds crabmeat, drained (about 4 cups)


2 1/2 cups finely crushed potato chips


1 1/4 cups fresh breadcrumbs made from French bread


1 7.25-ounce jar roasted red peppers, drained, coarsely chopped


1/2 cup thinly sliced green onions


2 large eggs


2 tablespoons chopped fresh dill


1 tablespoon Dijon mustard


1 tablespoon whole grain mustard


1 tablespoon mayonnaise





1/4 cup (about) vegetable oil














Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.


Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.





Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.





Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.





Serves 8 as a first-course.


Bon App茅tit


R.S.V.P.
If you have relish, you can make your own tarter sauce by mixing it w mayo.





Or





2 tablespoons sour cream


1/4 cup mayonnaise


1/4 cup cocktail sauce


2 teaspoons horseradish





Combine all together in a small bowl.
Remoulade is a good choice but the first one has no mayo. No mayo, no remoulade!!





Cajun Remoulade Sauce Recipe #88576


Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.


by Remoulader


18 oz


15 min 15 min prep


2 cups mayonnaise


2 tablespoons catsup


2 tablespoons mustard (cajun or deli style)


1 tablespoon parsley (chopped fresh)


1 tablespoon cayenne pepper (1 tsp for mild)


1 tablespoon lemon juice (freshly squeezed)


2 teaspoons prepared horseradish


2 cloves garlic


1 teaspoon Worcestershire sauce


1 teaspoon celery salt


1 teaspoon paprika





Mix all ingredients well in a mixer.


If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.


Refrigerate overnight.


I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
RED PEPPER SAUCE:


1/2 cup chopped sweet red pepper


1/4 cup chopped green onions


1/4 cup Dijon mustard


1/4 cup mayonnaise


2 tablespoons minced shallots


2 tablespoons minced fresh parsley


1 tablespoon lemon juice


Salt and pepper to taste


2 tablespoons butter


1 tablespoon olive oil


In a blender or food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
mix mayo and ketchup and a dash of tobasco and some onion powder.
justme came close but i mix lemon juice, mayo, spicy mustard, dill, black pepper and diced capers. yummy! or you could make cocktail sauce - katsup, horseradish, worchestershire sauce, lemon and old bay seasoning, or you could make tartar sauce - mayo, finely diced onion, sweet pickle relish, lemon juice and black pepper.
Ginger-lime dipping sauce:





2 tablespoons lime juice


1 tablespoon white sugar


2 tablespoons Asian fish sauce


1 tablespoon water


1/2 teaspoon ground ginger


1/2 teaspoon hot red pepper flakes


1/4 cup chopped fresh cilantro, for garnish





Mix ingredients together and chill before serving (preferably 4 hours at least)