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Crab Cake Sauce
Course:
Sauce
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
0
minutes
minutes
Resting time:
1
hour
hour
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
6
people
Calories:
148
kcal
Author:
Platings and Pairings
This cool and creamy Crab Cake Sauce has just enough tanginess, smokiness, and spice to pair with far more than crab cakes. It’s fantastic with fries and other crispy finger foods, spread on sandwiches, and even with steak!
Print Recipe
Equipment
Small Bowl
Ingredients
½
cup
mayonnaise
¼
cup
sour cream
2
Tablespoons
chopped fresh chives
2
teaspoons
paprika
1
teaspoon
creamy horseradish
1
Tablespoon
fresh lemon juice
plus 1 teaspoon lemon zest
Instructions
Combine ingredients in a small bowl and stir to combine.
After mixing the ingredients, give the sauce a taste and adjust the flavors if needed.
For best results, let the sauce rest in the refrigerator for 1-2 hours before using to allow the flavors to meld together.
Notes
For a spicy sauce:
Add a couple chopped chipotle peppers or hot sauce to your remoulade.
Storing and freezing:
This sauce will keep in an airtight container for about 2 weeks.
You can also freeze this sauce for about 3 months, but some separation may occur during thawing.
Nutrition
Calories:
148
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Cholesterol:
13
mg
|
Sodium:
122
mg
|
Potassium:
33
mg
|
Fiber:
0.2
g
|
Sugar:
1
g
|
Vitamin A:
400
IU
|
Vitamin C:
1
mg
|
Calcium:
13
mg
|
Iron:
0.2
mg