I made a spicy sauce for it too, a Louisiana-style Rémoulade Sauce. The condiment is easy to make with just some key Paleo pantry items. It’s a nice creamy blend with just a little kick to complement the cakes or any seafood dish. It’s even a great salad dressing! This amazing recipe I founded at http://www.paleofondue.com/ and I love it.
INGREDIENTS
For the Crab Cakes
- 1 lb of Lump Crab Cake
- 3 Tablespoons of Mayonnaise
- 1 teaspoon of Lemon Juice
- 1½ Tablespoon of Fresh Dill
- 1 Egg
- ¼ teaspoon of Onion Powder
- ¼ teaspoon of Garlic Powder
- ¼ teaspoon of Cayenne Pepper
- ½ teaspoon of Paprika
- ½ teaspoon of Salt
- Dash of Black Pepper
- ⅓ cup of Almond Flour
- ¼ of a Red Pepper, finely chopped (save the rest for the sauce)
For the Rémoulade Sauce
- ¾ of Red Pepper
- 1 Green Onion Stalk
- ¾ cup of Coconut Cream (scooped solid fat part from the top of a chilled can)
- 2 Tablespoons of Dijon Mustard
- 3 Tablespoons of Ketchup
- ½ teaspoon of Worcestershire Sauce
- 1 teaspoon of Paprika
- Dash of Cayenne
- ½ teaspoon of Salt
- ½ Tablespoon of Flat Parsley Leaves
Click here for full recipe
