What is the best sauce for Crab Cakes?

crab cakes or croquets..sometimes I want tarter sauce, other times a ketchup/hotsauce combo... Ironic that this thread was brought back today because the wife brought home a crab burger this afternoon from Gene's Seafood, it was a lunch "trade", most of the restaurants on the beach do this backdoor kind of trading and I never know what kind of treat I'm going to get and this was definately a treat!! a huge patty taking up well over a third of the 8x8 t/o box loaded with huge lumbs of fresh bluecrab and just enough savory breadcrumbs to hold it all together and a mound of fresh cut frenchfries

quote:

Originally posted by lleechef

Could have been a tomato beurre blanc or a grilled tomato coulis or a tomato concassee? All the above would work nicely with crab cakes.

I'm with you ... but, can you elaborate?

The absolute best sauce for a crab cake is Kumbak, which is a regional (MS Delta/Jackson) specialty. We eat it on not only crab cakes, but as a salad dressing and on boiled shrimp. One restaurant here serves Kumbak and crackers as an appetizer.

We need more crab cake recipes. I love them, but I also love most food!
Rex in expensive San Diego.

I am usually in the no sauce on crab cakes camp but once on Mother's Day I made my mom a nice brunch of poched eggs on Crab cakes with a wild mushroom cream sauce. It might have been one of the best things I've ever had. It is an Emeril recipe that is posted on the foodtv website.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10348,00.html

Paula Deans buttermilk Dill sauce is pretty darn good over fresh crab cakes.

If you grew up in Maryland, you'd know that crabcakes correctly made with the only real crab (Blue crab!) never ever are eaten with any sauce! Now maybe those other crabcakes made with strange unAmerican crab need sauces.

I used some Aioli garlic mustard Sauce from Trader Joes, with mayo as a base. The stuff is powerful, but , with a few additional touches, the results were good.Just use the sauce judiciously

Why would you want to cover up the taste of a delisious Md.Crab Cake, with sauce.Eat the sauce,you can't taste the crab,maybe I'm wrong.

Excellent point, if you are using jumbo lump at $22+ a pound why cover it up with a tomato sauce. I sometimes use a Datil spiked hollandaise made with fresh Key lime juice on the plate and put the cakes on top of that. The sauce should be keyed off the crab cake ingredients.

How about just a little squeeze of fresh lemon?