Lemon Aioli Crab Cake Sauce
Quick and Easy Crab Cake Sauce
My number one favorite thing to do with lemons is to stick two down my shirt to make my boobs look perky and big. My second favorite thing to do with lemons is to use the entire fruit zest, juice and all. Trust me the later is a more appropriate way to get attention from your dinner guests.
This lemon aioli has a bit of zip but not too much that your breath will stink afterwards. If you prefer not to have any zip at all simply omit the horseradish and use half the amount of garlic.
This recipe makes enough crab dipping sauce for one of How-To-Crab’s crab cake recipes. Or you can use this crab recipe as a dipping sauce for king crab legs or snow crab legs.
Lemon Aioli recipe
Ingredients:
- 1/2 cup of mayonnaise use homemade or store bought (homemade is better and easy see recipe below)
- 1/4 cup of non-fat heavy cream or whipped cream
- 1 lemon zest and juice
- 1 Tbsp of horseradish
- 1 garlic clove minced
Method to the Rad-ness:
To Make Homemade Mayonnaise:
Makes 1 cup of Mayonnaise
Mayonnaise Ingredients:
- 1 large egg yolk at room temperature
- 3/4 cup of extra virgin olive oil
- 1 Tbsp lemon juice
- pinch of salt
In a blender put the egg yolk with the salt and lemon juice and blend well. While the blender is mixing add the oil a drop at a time. It takes a few minutes to add the oil but you can’t add it all at once because it will curdle the mayonnaise.
This mayonnaise will keep for up to 6 days in the fridge if it’s covered tightly.
To make the Lemon Aioli sauce:
In a small mixing bowl add the mayonnaise and cream and mix together. Stir in the lemon zest and juice, horseradish and garlic.
- ½ cup of mayonnaise use homemade or store bought (homemade is better and easy see recipe below)
- ¼ cup of non-fat heavy cream or whipped cream
- 1 lemon zest and juice
- 1 Tbsp of horseradish
- 1 garlic clove minced
- In a small mixing bowl add the mayonnaise and cream and mix together. Stir in the lemon zest and juice, horseradish and garlic.
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