What is the best sauce for Crab Cakes?

So I went to this very beautiful restaurant called Eddie Martini's , we ordered their crabcakes, I don't know what the sauce was but it seemed like it had a tomato base? They were so yummy. I would love to do this at home. Do you all have any suggestions?

The only proper sauce for crabcakes is cocktail sauce.

quote:

Originally posted by signman

The only proper sauce for crabcakes is cocktail sauce.

No No No Signman- It's Tartar!!

sounds good but that wasn't it, the restaurant was very pricey Wish it was that easy! LOL! Thanks though!

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.

Hey WJ.... This time the Neon Freak is right...Cocktail Sauce with a booster of Horseradish to help it. Use VERY Sparingly as it will bury the delicake cakes if you over do it. Keep the pickled mayo in the frig !! My real preference would be a Holandasie type of lighter sauce...again to avoid crushing that delicate flavor.

Absolutely correct. I cook em' and they are right on the money.

Try them with New Orleans remoulaude sauce.

Hillbilly is right we had them this weekend at our Super Bowl party. The remoulade sauce is also good with fried oysters. We had them too. One other option is no sauce at all.

BB

I recently saw an episode of Jacques Pepin's "Fast Food My Way" where he made crabcakes with a red sauce. It looked so good I made it the next night, and it was fabulous! The only problem is that I didn't write down the recipe for the sauce. From what I remember, he used some organic ketchup and wasabi, along with other ingredients that I can't recall, but it was a fairly simple sauce. I figured that anything with wasabi in it had to be good. And it was. Has anyone else seen this show or know his recipe? I'd love to make it again. Thanks. I'm getting hungry now for crabcakes. Yum.

Rouille, particularly if spiked with Old Bay

Hyperion,

I went to their website, www.eddiemartinis.com, they are serving their crab cakes with an ancho and garlic ailio. Hope this helps.

BB

You know I never thought to look at the website, THanks! YUMMMMMMM

When I make them at home I always use remoulade sauce and it's probably my favorite sauce to have with them. I've not had them in restaurants enough to know what is supposed to go with them.

just a dab of plain ole yellow mustard,or if ya want something a little fancier do a roasted red pepper coulis!

quote:

Originally posted by HyperionGDL

So I went to this very beautiful restaurant called Eddie Martini's , we ordered their crabcakes, I don't know what the sauce was but it seemed like it had a tomato base? They were so yummy. I would love to do this at home. Do you all have any suggestions?

Sauce? A properly made crabcake should need no sauce. If you MUST, I agree with the suggestion of just the slightlest dab of Hollandaise or, probably easier to get in seafood restuarants, tartar sauce or remoulade.

Sauce? We don't need no stinkin SAUCE!

Dinner Friday night was Fraidley's market Baltimore, Md. 2 crab cakes & a dz raw oysters plus 3 fresh spring rolls. The wife (PP) just had crab cakes.

MikeS.

I like a nice dilled Hollandaise...although I had a red pepper hollandaise once that was out of this world..

quote:

Originally posted by MikeSh

Sauce? We don't need no stinkin SAUCE!

Dinner Friday night was Fraidley's market Baltimore, Md. 2 crab cakes & a dz raw oysters plus 3 fresh spring rolls. The wife (PP) just had crab cakes.

MikeS.

HAHAHAAAAAA...normally I don't use it either but this was soooo good. It didn't take any of the flavor away from the crabcake, it just added to it:)

Remember that most of us in Wisconsin, love to have extra sauces, I have a friend that goes through almost a whole bottle of ketchup in one sitting, a little overboard, I don't know how she does it, but anywhere you go there is always tons of condiments on everything. I always ask for the sauces to be on the side.

Tartar Sauce,and a Buttermilk Dill Sauce goes great with Crabcakes!

quote:

Originally posted by MikeSh

Sauce? We don't need no stinkin SAUCE!

Dinner Friday night was Fraidley's market Baltimore, Md. 2 crab cakes & a dz raw oysters plus 3 fresh spring rolls. The wife (PP) just had crab cakes.

MikeS.

Right now, I really would have to agree with you MikeS. I have never seen anyone put sauce on a crabcake. I love the taste of the crab. But a couple of the sauces that people said they use do sound interesting and I might make up a couple to try the next time we have crabcakes and I will certainly serve them on the side.

I'm with the other Hillbilly. . . a remoulade sauce with a bit of horse radish would be very good.
I usually make a sauce with a good dijon (or use whatever mustard you like. . . dried would work), mayo (Hellman's of course) a pile of horse radish, a touch of malt vinegar, some capers (minced), salt pepper and a good shake of Old Bay a big squeeze of lemon. . . or something like that.
The only recipe I have written down or follow is my barbeque sauce.

no sauce,maybe a drizzle of lemon or lime juice. the primary taste of good crab cakes should be the crab cake....I onle use sauce on Glouster Fisherman products(yea,right)

Good point Gary, When I fix crab cakes and make a good sauce, I usually just drizzle some on the plate and place the crab cake on the sauce. I'd never overwhelm the delicate texture and taste of a good crab cake.

NOW: How about some crab cake recipes folks?!

How about some crab cake recipes?? I have some crab ready to be properly cooked right now - any quickies? If not, will resort to allrecipes, but I trust you guys the most

(after G & M last weekend I've been positively craving them, although, I don't think mine will come close!!)

quote:

Originally posted by Hillbilly

Try them with New Orleans remoulaude sauce.

My fave, as well, for crabcakes when I make them.

Just had four wonderful crab cakes a couple of weeks ago at one of our premier steakhouses and they sat in a pool of roasted red pepper couli and a dab of aioli. Delicious and did not overwhelm the delicacy of the crab. Actually, there are probably many light sauces that would do justice to the crabcakes.

Donna

ales,
A good sized spoonful of mayo, some crumbled soda crackers (saltines), a beaten egg, maybe a drop or two of cream and a squeeze of a lemon. That's the basic recipe. . . season to taste.

I like to make moulds out of tin foil ~2" tall and 2" diameter. Fill them with the crab mix and bake till brown on top at ~350. . . spray the moulds and baking pan with Pam.
when they come out of the oven, remove the mould and place on a plate with a light sauce (as discussed above) drizzled around. . . a couple sprigs of asparagus or ther green veggie and you'll have a culinary delight. . . flavor and visual.

Aleswench: A really fine crabcake recipe was posted by OCDreamer on 9/17/03, page 1, "Baltimore Crabcakes" topic.

Cheers, John