Crab cakes deserve only the best when it comes to toppings. That's where this tartar sauce really shines – lemony and tart but also slightly sour and sweet, when you need the best crab cake sauce recipe, this finger-licking-good sauce is it!
Prep Time: 5 minutesminutes
Cook Time: 0 minutesminutes
0 minutesminutes
Total Time: 5 minutesminutes
Servings:12servings
Ingredients
1cupmayo, I used reduced fat olive oil mayo
6baby dill pickles, finely diced (or about 1/3 cup finely diced other dill pickles)
1tablespoonfresh dill, finely chopped
¼teaspoononion powder
1tablespoonfresh-squeezed lemon juice, more to taste
1teaspoonsugar
1teaspoondijon mustard, optional
salt and pepper, to taste
Instructions
Stir together all ingredients.
Cover and chill until ready to use.
Store in airtight container in fridge up to one week.
Notes
If you're in a hurry, you can use dill pickle relish instead of dicing up pickles yourself.
I like to keep my tartar sauce in a squeeze bottle for easy serving!