Crab cakes are the gift that keeps on giving, especially if you can form them into massive patties that once broiled or baked will turn into something mouthwateringly magical.
No meal is complete without a delicious round of sides. Plus, you’re going to need some sauce with that. Crab cakes are the gift that keeps on giving, especially if you can form them into massive patties that once broiled or baked will turn into something mouthwateringly magical. Right now, let’s take a deep dive into how you can kick your crab hankering up a notch!
Ingredients for A Delectable Crab Cake Sauce
Once you have gathered the necessary ingredients (which we will outline here) you’ll be able to put it all together so much quicker than stopping to grab the next item on the list in between each mix. You will need:
- Mayo
- Mustard
- Smoked paprika
- Creole seasoning
- Sugar
- Salt
- Black pepper
- Garlic
- Capers
- Lemon juice
Next Steps
The next step is to combine them in a food processor or a high-speed blender. Make sure all the mixture is entirely smooth before you continue, though. This sauce goes perfectly with fresh and crispy crab cakes paired with a delightful salad dressed in a light vinaigrette – and don’t forget about the parsley and dill if you want to have them in your recipe!
A Few More Helpful Tips
Let’s say that you are preparing the crab cakes on a weekend night when you have more time – save the sauce for the next day if you have to! That’s because you can store it in the fridge for up to a week so long as you keep it in an airtight container or jar. Don’t have fresh garlic on hand? That’s okay! Go ahead and substitute with garlic powder. And make sure you give your capers a try before tossing them into your homemade remoulade sauce; you don’t want the saltiness to overwhelm all of the other ingredients and flavors. Leave the salt out for now and then add more to taste later on.
COSTAS INN: YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today, as well as #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!