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Crab Cake Sauces Recipes

October 27th, 2009 · 8 Comments

Crab Cake Sauce Recipes

My apologies… It has been a while since I posted on the Crab Cake Guy blog. I have been busy testing new crab cake recipes and putting together some crab cake sauces. Below are 3 different variations of sauces for crab cakes. Please test them out and let me know what you think. Thanks

Creamy Crab Cake Sauce
1 cup sour cream
1 cup mayonnaise
1/2 cup cottage cheese
1/3 cup hot salsa
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 cup plain yogurt

1. Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Savory Crab Cake Cream Sauce:
3 Crab shells chopped in half
1/4 cup olive oil
1/2 cup yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic
2 sprigs basil
1 bay leaf
1 Roman tomato, chopped
1/4 cup dry white wine
2 cups water
2 cups heavy cream
salt and freshly ground white pepper

1. Place the crab shells in a roasting pan and roast in the oven for about 15 minutes or until orange and slightly browned.
2. Remove and set aside.
3. heat the olive oil in a large, heavy saucepan over medium-high heat.
4, Add the onion, carrot, and celery and sauté for 2 minutes. Add the garlic, basil, bay leaf, tomato and roasted lobster heads.
5. Add the white wine, stir to deglaze the pan, and cook for 1 minute. Add the water, bring to a simmer, and decrease the heat to low.
6. Cook at a low simmer for 15 minutes. Increase the heat to high and cook to reduce the liquid by three-quarters.
7. Add the cream and cook for 10 minutes longer, until slightly thick.
8. Remove the pan from the heat and strain the liquid into a clean saucepan, pressing down on the solids with a wooden spoon to extract as much of the liquid as possible.
9. Set over medium heat and cook for about 10 minutes, or until sauce is thick enough to coat the back of a spoon.
10. Season with salt and pepper to taste. Remove from the heat and let cool. Cover and refrigerate.

Crab Cake Sauce with Chives

1/4 cup Dry White Wine
1 teaspoon Sherry Vinegar
1/4 cup Vegetable Stock
2 tablespoons Heavy Cream
2 tablespoons unsalted Butter, diced
4 tablespoons chopped Fresh Chives

1. Add dry white wine, sherry vinegar and vegetable stock to saucepan.
2. Heat over medium heat, and reduce volume by half.
3. Stir in heavy cream and cook another 4 minutes.
4. Add butter pieces one by one, stirring while they melt.
5. Remove sauce from heat and add chives.
6. Serve hot over crab cakes.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Crab Cake Recipes

The Crab Lover’s Book: Recipes & More
by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Tags: Crab Cake Recipes · crab cakes

8 responses so far ↓

  • 1 Healthy Maryland Crab Cake Recipe | The Crab Cake Guy // Jan 20, 2010 at 11:42 am

    […] Crab Cake Sauces Recipes […]

  • 2 Lee // Jul 21, 2010 at 5:21 pm

    Where do you get your crabs?

  • 3 Mandy // Nov 11, 2010 at 12:38 pm

    On the savory crab cake sauce the recipe lists crab shells and to put them in the oven to roast then set aside. What do you do with them? Also the recipe says “roasted lobster heads?”-???
    Thank you-saw Tom Douglas on Emeril Live and just ordered his cookbook. Can’t wait to read it.

  • 4 Maryland's Best Crab Cake Recipe | The Crab Cake Guy // Nov 30, 2010 at 3:32 pm

    […] Crab Cake Sauces […]

  • 5 Paddy // Feb 10, 2012 at 4:31 pm

    The creamy crab cake sauce is a real keeper. Just enough savory flavor that it does not mask the true flavor of the crab.
    next week I am trying it on lobster cakes. Week after that on my catfish cakes that the whole family loves. We eat more catfish than lobster and crab for obvios reasons, it has to be budgeted for.

  • 6 Karla Cole // Mar 28, 2012 at 12:49 pm

    Love , love , love the Maryland’s Best Crab Cake Recipe- I’ve never made crab cakes in my life but decided to try this recipe and we love it! My husband had to have some tarter with his but I forged ahead with sprinkle of Old Bay and lemon juice so I could truly enjoy the flavors. Yummy!

  • 7 Karla Cole // Mar 28, 2012 at 12:51 pm

    Will make the Maryland ‘s Best Crab Cakes again soon!

  • 8 Christian Gehman // Oct 21, 2013 at 7:56 am

    Just curious — did you actually find a source for “roasted lobster heads” — or, for lobster heads, which would be useful in making broth, stock, and / or sauce therefrom?

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