Another cooking thread - sauces for crab cakes

[Raptorex]

come on, admit it - you missed me

Care to share the ingredients of this "please god make this stop" sauce?

 

[nefertiti]

come on, admit it - you missed me

My life was incomplete while you were mad at me...

 

[javaguru]

Wait, you have crabs???

 

[Sub-Zero]

can i come to the party

 

[nefertiti]

Wait, you have crabs???

Sigh.

 

[puddlemonkey]

Wait, you have crabs???

Makes you hungry too huh? Wanna search each other for bugs?

 

[javaguru]

Sigh.

I'm sure they have a treatment....If nothing else works, I'm sure puddlemonkey would volunteer to pick them off and eat them individually.

 

[nefertiti]

fucking gross. Now when I make the goddamn crabcakes I am going to be thinking about this shit.

Awesome.

 

[vixensghost]

I lil dill weed in some mayo is easy and yummy....

 

[heatherrae]

Ohhhh...I love the mango salsa...yumm

I'm a big fan of mustard sauces and cole slaw with crab cakes.

Here is my 2 cents.

Dijon Sauce

1 tablespoon canola oil
5 small shallot, minced
5 small garlic cloves, minced
salt to taste
2 1/2 oz white wine
10 tablespoons Dijon mustard
5 tablespoon butter

Sauté shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce to about a 1/3. Add mustard and salt; bring to boil.
Remove from heat. Add butter and stir gently.


I probably would serve the mango salsa, the mustard sauce and just some clarified butter. That would probably please traditionalists and the trendy alike.