Crab Cake Sauce

This lovely crab cake sauce is a herby mayonnaise - you can use creme fraiche if you prefer.

I like to use it as a dipping sauce - either crab cakes, goujons or with a salmon steak and salad.

If you don't have a blender, then you can chop the herbs finely by hand and mix them into the mayonnaise or creme fraiche with a wooden spoon.

It doesn't matter which you use as the herbs just need to flavor the mayo which is why you need to let it rest for about 30 minutes.

You could of course prepare it much earlier if you needed to.

Herby Dipping Sauce
4 tbspns fresh herbs, eg basil, dill, coriander and parsley
2 tspn lemon juice
grated rind of 1 lemon
4 tbspns mayonnaise or creme fraiche

Dip the herbs into boiling water for about 10 seconds, then refresh (run under cold water)

Drain and put all the ingredients into a blender and process until the herbs are finely chopped.

I would prepare this in advance and allow it to rest in the fridge for about 30 minutes for the flavours to infuse.

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Crab Cake Sauce - to Seafood Sauce Index