Crab Cake Remoulade Sauce. The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side.

Remoulade Sauce: Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may. You can cook Crab Cake Remoulade Sauce using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Crab Cake Remoulade Sauce

Prepare 1 cup of mayonnaise.
Prepare 3 tbsp of lemon juice.
You need 1 tsp of Worcestershire sauce.
It's 2 tbsp of Cajun mustard.
It's 1/4 tsp of horseradish sauce.
You need 2 splashes of hot sauce.
You need 1 tsp of relish.
You need 1/4 tsp of minced garlic.
It's 1/2 tsp of paprika.

Way better than the kind you'd get at a Chinese buffet. New videos every Tuesday! (And sometimes Friday!) Did you like the video? Serve the cakes warm, with the Remoulade sauce. -=Remoulade Sauce=-. Remoulade sauce was invented in France as a condiment originally meant for french fries but has since transformed into different varieties (though you could certainly use this for dipping french fries).

Crab Cake Remoulade Sauce step by step

Put all ingredients in a medium size bowl..
With a wire whisk, mix ingredients until a smooth consistency..
Refrigerate and serve with crab cakes..

Baked Crab Cakes with Remoulade Sauce. Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Serve immediately with the rémoulade sauce and lemon wedges. One of the dishes my hubby requested was Crab Cakes made from scratch. So I pulled out my mom's old recipe and got to work!