Sauce and crab are two things I adore. Separately or together, they are high on my list of food favorites. How high? Well, I celebrate the end of each year with king crab legs and lemon clarified butter for New Year’s Eve. I can’t think of a better meal to have while remembering all the wonderful times of the year. As the new year progresses, I treat myself to more crab and sauce from time to time. Another combination I enjoy is crab cakes with remoulade sauce.
Don’t skimp on the sauce with me. Pile it on! I’m one of those who could almost swim in sauce, almost. You should see my ratio of spaghetti to sauce, it’s at least half and half. A few fries with my ketchup? Maybe (no judging, please). Remoulade sauce, the oh so good Cajun version, is a terrific match for seafood. My husband prefers it for shrimp instead of cocktail sauce. I’ll use it for salads, sandwiches, burgers, and best of all – crab cakes.
I’m very picky about crab cakes. Sometimes I wonder why I order them in a restaurant. The majority of the time it is a big disappointment. What most places call crab cakes are nothing but stuffing cakes with a hint of crab. You know what I mean? You taste more of the breading and seasoning than crab. Awful. Every now and then I get a good one though. Once in a blue moon I get an incredible one and that happened recently.
Where did I get the incredible crab cake? It came from Angelina’s of Maryland. Actually, it was more than one, four to be exact. Four of the best looking jumbo lump patties I’ve seen. At first glance they look like mounds of only crab. I handled them delicately so they would not fall apart. I used two spatulas to flip them while cooking. I devoured them when they were done. Well, I did share with my husband. We had a fantastic meal with them and the remoulade sauce plus a simple salad. If you love crab and crab cakes the way I do, I highly recommend getting some from Angelina’s.
How often do you have crab? Do you enjoy it with sauces like cocktail, dill, butter, remoulade, or simply the juice a lemon? Perhaps a sprinkling of Old Bay seasoning too? The are so many great combinations. Which one will I pick the next time? Stay tuned…
Remoulade Sauce
Ingredients
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1/4 cup olive oil or light oil
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 garlic cloves chopped
- 2 tablespoons whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 1/4 cup chili sauce
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Instructions
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Place all ingredients in the bowl of a food processor fitted with a knife blade. Process for 30 seconds. Scrape down sides of bowl. Process for 20 to 30 seconds. Transfer to serving container. Serve immediately. Store leftovers in a sealed container in the refrigerator for up to 7 days.
Recipe Notes
A recipe for remoulade sauce, a spicy Cajun-style sauce for seafood, sandwiches, salads, and so much more.
Recipe adapted from one by Emeril Lagasse on the Food Network website.
Disclosure: I received four 4-ounce crab cakes from Angelina’s of Maryland at no charge. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
Susan says
March 14, 2013 at 12:48 pmI love crab and in fact our second night Seattle next week we have reservations at a seafood restaurant where I plan on indulging in some dungeness crab!
Renee says
March 14, 2013 at 2:12 pmNow that sounds like a great plan to have when visiting Seattle. Have fun and a great meal!
Connie / Marinating Online says
March 14, 2013 at 1:37 pmHint of crab…I love that. I have stopped ordering them at restaurants because I am afraid I will not be able to control my urge to toss the plate at someone. Usually the chef….
Renee says
March 14, 2013 at 2:14 pmSo true about the crab cakes in most restaurants. At least I know I can have great ones at home with Angelina’s.
Paula @ Vintage Kitchen says
March 14, 2013 at 1:42 pmOMG, this sauce is outstanding! I´m always looking for new sauces, relishes, chutneys, and the like. It´s one of my favorite things to make. This goes straight to the top of my list.
Renee says
March 14, 2013 at 2:15 pmThanks Paula. We had the sauce on lots of things until it was gone. I’ll never buy it again in the store.
Katherine G says
March 14, 2013 at 4:54 pmThis sounds so delicious!!! I have never had crab cakes before. I’ve never had anything but crab legs
Renee says
March 18, 2013 at 12:15 pmThanks Katherine! You really should try crab cakes if you like crab legs. Just make sure you get good ones like these from Angelina’s.
[email protected] says
March 14, 2013 at 7:08 pmI, too, share a love of crab cakes–if I see it on a menu, I have to order it whether it’s as an appetizer or an entree. In December, my husband and I reviewed crab cake recipes to try and made a sampling of 3 from my long recipe file along with an aioli sauce and a remoulade sauce. There was a clear winner–thought you might like to read my post about it. The winner made an appearance at the Feast of the Seven Fishes on Christmas Eve. 🙂 http://www.fransfavs.com/2012/12/crab-cakes/
Renee says
March 18, 2013 at 12:16 pmInteresting post Fran and it looks like you had a great time with trying all the different recipes. I can relate to it very much.
The Ninja Baker says
March 15, 2013 at 5:25 amGreat to have this recipe, Renee. Now I’ve got a lovely sauce for my salmon cakes and crab cakes. Thank you!
To answer your question, I’m not a big sauce person but I do like a bit of soy sauce on crab cake =)
Renee says
March 18, 2013 at 12:17 pmThanks Kim! I have not tried soy sauce on crab cakes. I’ll have to do that next time and see how I like it.