This Is The Best Sauce To Serve With Crab Cakes

A delicacy of sorts, crab cakes have been around since as early as 1930, according to Box Hill Crabcakes. Originally dubbed the "Baltimore Crab Cake," by cookbook author Crosby Gaige, crab cakes got their start in Maryland, the home of other legendary seafood dishes like clam chowder and lobster roll sandwiches.

It's not unusual for seafood-based meals to have a higher price tag. And while you might end up spending a small fortune at a restaurant for a few fresh crab cakes, they aren't impossible to make on your own.

A crab cake is essentially a patty-shaped crab mixture coated in breadcrumbs and herbs. To make the crab mixture, you'll need the following: crab, of course, mayonnaise, lemon juice, hot sauce, egg, and green onion (via Kitchenistic). Then in a pan of hot oil, fry cakes for fives minutes on each side or until golden brown. That's it!

Crab cakes can be served à la carte or as the main course paired alongside green salad, coleslaw, oven roasted veggies, or even a vibrant salsa. However, the most important side is the sauce, and not just any kind of sauce like ranch or ketchup. We're talking about remoulade sauce.

How do I make remoulade sauce?

Because crab cakes are both crispy and melt-in-your-mouth soft, remoulade sauce is the perfect fit. According to Miami Beach-based restaurant, Joe's Stone Crab (via James Beard Foundation), remoulade is a very intricate sauce made up of 10 different herbs, condiments, and spices. The good news is, while the recipe may call for a long ingredient list, there's really only one step to it. Remoulade calls for mayonnaise, ketchup, Worcestershire sauce, and dry mustard among other things, but once you have everything within arm's reach you're good to go.

After gathering all the ingredients, simply add to a medium bowl and mix together. Remoulade sauce is best served cold, so it may be smart to make the sauce prior to cooking the crab cakes. The James Beard Foundation says leftover remoulade can be stored sealed for up to one week in the refrigerator and also tastes delicious with other fried foods like fried pickles, french fries, or even a shrimp cocktail!