I didn't add this to my crab cake recipe posted earlier but this is what I like to use as a topping for mine. Now with that said my crab cakes don't use a mayonnaise as the binder but uses an egg. I don't recommend this if you are using mayonnaise as a base.
My Crab Sauce:
1/2 cup mayonnaise (Miracle Whip)
1/2 cup sour cream
1 tablespoon red bell pepper, finely chopped (I like the roasted)
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped (more if a garlic lover)
1 1/2 tablespoons Creole mustard (I use Chinese hot mustard most of the time)
1/2 teaspoon Creole seasoning ( I use my own blend but most on the market work fine)
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (This varies by what I feel like though mostly Crystal's)
Juice from 1/2 lemon ( I actually like lemon so add the juice of a whole. I do recommend tasting though before adding the second half. Also lime will work as a substitute.)
Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
*Notes: It's best if you can make it the day before. Using a food processor will make your sauce watery, so don't.
Yield: 6 to 8 servings
My Crab Sauce:
1/2 cup mayonnaise (Miracle Whip)
1/2 cup sour cream
1 tablespoon red bell pepper, finely chopped (I like the roasted)
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped (more if a garlic lover)
1 1/2 tablespoons Creole mustard (I use Chinese hot mustard most of the time)
1/2 teaspoon Creole seasoning ( I use my own blend but most on the market work fine)
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (This varies by what I feel like though mostly Crystal's)
Juice from 1/2 lemon ( I actually like lemon so add the juice of a whole. I do recommend tasting though before adding the second half. Also lime will work as a substitute.)
Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
*Notes: It's best if you can make it the day before. Using a food processor will make your sauce watery, so don't.
Yield: 6 to 8 servings