Low-fat skinny dip for crab cakes that is.

By

Bright yellow crab cake sauce/dip with saffronSaffron Dip

This crab dip / sauce will pummel Grey Poupon in the battle of snobbery anyday. And it owes all of it’s success to the, “I’m more expensive than gold” Saffron spice. But don’t let the price intimidate you, Saffron is so flavorful. Very little goes a loooong way. The dip is served as a cold accompanyment to crab cakes but I also like it with roast beef, chicken tenders and even boiled eggs. Saffron mayonaise is velvety textured, like a well whipped aoili should be, and shines like a hot August sun. It’s a lickety split solution to making any dull meal gourmet.

 

Ingredients

  • 1/8 teaspoon of crushed saffron
  • 1 garlic clove minced
  • 2 large egg whites
  • 1/2 cup of olive oil
  • 1/2 tablespoon of fresh lemon juice
  • 1/4 teaspoon of lemon zest

 

Method to the Rad-ness

In a medium sized mixing bowl whisk the egg whites and oil together until you’ve made a creamy base. Add the remaining ingredients, mix well and serve or refrigerate for up to seven days.

 

Return from Saffron dip to home

 

 The printer friendly version:

August Night Skinny Dip Anyone?
 
 
This is the perfect dipping sauce for your crab cakes or crab legs.
:
: Condiment
: 6
Ingredients
  • ⅛ teaspoon of crushed saffron
  • 1 garlic clove minced
  • 2 large egg whites
  • ½ cup of olive oil
  • ½ tablespoon of fresh lemon juice
  • ¼ teaspoon of lemon zest
Method to the Rad-ness
  1. In a medium sized mixing bowl whisk the egg whites and oil together until you've made a creamy base.
  2. Add the remaining ingredients, mix well and serve or refrigerate for up to seven days.
Nutrition Information
1 Tablespoon