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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 with crab cake, 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 Crab Cake 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.

Some people like a spicy sauce with their crab cake. Try a roasted red pepper sauce - take a couple of peppers and a two cloves of garlic and bake them until soft. Rub off the skins then blitz them with olive oil, white wine vinegar and creme fraiche.

You can buy ready prepared sauces, but I much prefer my home made ones. Most of them will keep refrigerated for a few days and they are all usable with other food.

You don't have to confine this sauce to crab cake, any fish cake, steak or fillet is good.

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› Crab Cake Sauce

Crab Cake Sauce





By , May 30, 2016



Herby Mayonnaise



Very simple to make but tasty, crab cake sauce. A herby mayonnaise dipping sauce that would be just right for a buffet or tv snacks with chips.





Prep Time: 10 minutes

Cook time: 0 minutes

Yield: 4

Main Ingredient: mayonnaise, herbs


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