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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Monday, October 15, 2012

Crabcake Sauce

Crabcake SauceOn of the spoils of having crabs at my parents' house is the batches of frozen crab meat we pick after everyone is full. My most favorite thing to make with the meat are crabcakes.  I can eat them on a sandwich, between saltine crackers or just plain.  Lately, the most enjoyable way has been with this sauce that is my mom's recipe.  Originally it was a recipe to dip steamed artichoke leaves into, but we decided it shines as a sauce for crabcakes. 
Crabcake Sauce

3 tablespoons mayonnaise

1 tablespoon dijon mustard

1 tablespoon lemon juice

1/8 teaspoon garlic powder

few pinches cayenne pepper, to taste

pinch sugar
pinch salt

lemon zest, to taste

Whisk all ingredients together in a glass or ceramic bowl. Cover tightly with plastic wrap. Chill for at least one hour.
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2 comments:

Medeja said...

I am planning to make crab cakes for a very long time.. and I am sure this sauce would be great with many other things also :)

mbc said...

I made this sauce to accompany a store-bought crab cake this past weekend. It was so easy to make and it tasted wonderful. My husband loved it as well. Thanks for posting this recipe!

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