Aioli sauce for crab cakes

This creamy sauce for crab cakes is full of lemon, parsley, garlic, and Creole seasoning, and whips up in a food processor in a flash. A recipe developer and food photographer, Leah Aioli sauce for crab cakes is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Perfect with homemade crab cakes, this recipe is also a great way to jazz up store-bought cakes when you’re pressed for time. It’s a versatile preparation, too, and tastes great with other fried seafood like shrimp and calamari. It is best to use a food processor or high-speed blender to prepare this sauce since it creates a creamy texture and cuts down the cook time.

There’s no need to chop the capers or garlic ahead of time as this is a simple blend-all recipe. Combine all of the ingredients in a food processor or high-speed blender. Garnish with fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing. Because of the mayonnaise base, this homemade sauce isn’t suitable for freezing as it will curdle and spoil.

Add a handful of chopped cilantro once the sauce is blended. This creates a bright sauce that is also wonderful on chicken or beef. Add a handful of chopped basil once the sauce is blended. The resulting sauce is very aromatic and wonderful on white fish. Use 2 tablespoons of pickle relish once the sauce is blended. This gives some tang and texture. Skip the capers if you’re not fond of their flavor but do taste for salt before serving as they add some saltiness to the sauce.

If you choose to use them, taste before adding as they could be overly salty and make the sauce too strong. If the sauce is too salty already, add 1 tablespoon of full-fat Greek yogurt to ease out the salt. Add hot sauce or dried chile peppers to make a spicy version. Add green olives for a tangy preparation. As with the capers, try before adding them and taste for salt before adding more.

What Should I Serve With Crab Cakes? I don’t like this at all. This creamy sauce for crab cakes is full of lemon, parsley, garlic, and Creole seasoning, and whips up in a food processor in a flash. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Perfect with homemade crab cakes, this recipe is also a great way to jazz up store-bought cakes when you’re pressed for time. It’s a versatile preparation, too, and tastes great with other fried seafood like shrimp and calamari. It is best to use a food processor or high-speed blender to prepare this sauce since it creates a creamy texture and cuts down the cook time. There’s no need to chop the capers or garlic ahead of time as this is a simple blend-all recipe. Combine all of the ingredients in a food processor or high-speed blender. Garnish with fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing.