Tartar Sauce (The Best Crab Cake Sauce Recipe)
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!
Servings 12 servings
Calories 133 kcal
1 cup mayo I used reduced fat olive oil mayo 6 baby dill pickles finely diced (or about 1/3 cup finely diced other dill pickles) 1 tablespoon fresh dill finely chopped ¼ teaspoon onion powder 1 tablespoon fresh-squeezed lemon juice more to taste 1 teaspoon sugar 1 teaspoon dijon mustard optional salt and pepper to taste
Stir together all ingredients. Cover and chill until ready to use. Store in airtight container in fridge up to one week.
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! Calories: 133 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 8 mg | Sodium: 408 mg | Potassium: 37 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 75 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 1 mg