The lemon aioli provides a fresh citrus burst for crab cakes and is made by mixing 1/2 cup of mayonnaise, one minced clove of garlic, 1 tablespoon of chopped chives, 3 tablespoons of lemon juice and 1/2 teaspoon of lemon zest. Spice the mixture with Kosher salt and freshly ground black pepper to taste.
The remoulade dipping sauce adds chef Emeril Lagasse's Cajun flair for a spicy condiment. Combine 1/2 cup of mayonnaise, 1/4 cup finely chopped onion, 1/4 cup finely chopped red bell pepper, 1 tablespoon of capers and 1 tablespoon of chopped fresh parsley in a small mixing bowl. Stir in 1 tablespoon of grain mustard and 3 dashes of hot sauce. Season with salt and fresh ground pepper.
For a tangy Dijon mustard sauce recipe, mix 2 tablespoons of mayonnaise, one tablespoon of olive oil, 2 tablespoons of canola mayonnaise and 2 tablespoons of reduced-fat sour cream. Combine 2 teaspoons of Dijon mustard, 2 teaspoons of chopped fresh parsley, 1 teaspoon of white wine vinegar and 1/8 teaspoon of ground red pepper with the mixture, and serve with the crab cakes.Learn more about Seafood