By

A spicy ginger dipping sauce for crab cakes.

This crab cake dipping sauce recipe is too good not to share. And it works well with most things including crab legs, prawns, scallops and fish. Basically, anything out of the sea will benefit from a punch in the flavor gut with this ginger sauce.

You can make this sauce ahead of time, just don’t add the onions until you are ready to serve it. It will keep it in your fridge for up to three weeks.

Because this dipping sauce has enough flavor to blow down a house we recommend that you serve it with the following crab cake recipes (assuming you will be serving it with our crab cakes).

Crab cakes:

Potato Chip Crusted Crab Cakes  These crab cakes are loaded with vegetables that have a subtle flavor and a thick chip crust that works excellent with this sauce.

Old Bay Crab Cakes In A Flash  This crab cake recipe is a quick and easy classic. I recommend this recipe when you are short on time.

Stacked Crab Cakes  This crab cake recipe is stuffed full of delicious crab meat, yet still slides in under the easy to make category. This sauce would taste marvelous with these crab cakes.

We have plenty of other crab cake recipes you can search for yourself by clicking on this page right here! 

  

Ingredients:

  • 3 Tbsp fresh ginger minced
  • 2 garlic cloves minced
  • 2 Tbsp sesame seeds
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp Tabasco sauce
  • 1 cup cold water
  • 2 tsp corn starch
  • 1/2 cup green onions chopped

 

Method to the Rad-ness:

In a medium skillet or frying pan on medium heat saute the ginger, garlic and sesame seeds in the sesame oil for one minute. Stir in the soy sauce, sugar and Tabasco sauce. Cook for a couple of minutes stirring constantly.

In a small bowl add the water and cornstarch and mix well. Add the water to the skillet stirring constantly. Bring to a boil for a minute. Remove from heat and stir in the onions*.

*If you are planning on making this recipe ahead of time do not add the onions until you are ready to serve.  As I said above, this recipe can be refrigerated for up to three weeks. 

 The printer friendly recipe:

A Fiery Crab Cake Dipping Sauce Recipe With Nothing Gingerly About It
 
 
This crab cake dipping sauce recipe is too good not to share. And it works well with most things including crab legs, prawns, scallops and fish. Basically, anything out of the sea
:
: Condiment
: 8
Ingredients
  • 3 Tbsp fresh ginger minced
  • 2 garlic cloves minced
  • 2 Tbsp sesame seeds
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1 tsp sugar
  • ½ tsp Tabasco sauce
  • 1 cup cold water
  • 2 tsp corn starch
  • ½ cup green onions chopped
Method to the Rad-ness
  1. In a medium skillet or frying pan on medium heat saute the ginger, garlic and sesame seeds in the sesame oil for one minute. Stir in the soy sauce, sugar and Tabasco sauce. Cook for a couple of minutes stirring constantly.
  2. In a small bowl add the water and cornstarch and mix well. Add the water to the skillet stirring constantly. Bring to a boil for a minute. Remove from heat and stir in the onions*.
  3. *If you are planning on making this recipe ahead of time do not add the onions until you are ready to serve. As I said above, this recipe can be refrigerated for up to three weeks.
Nutrition Information
2 Tablespoon

Return from Crab Cake Dipping Sauce to Home