Reviewed: Oct. 11, 2009

This is a good recipe. I used all low fat (not non-fat) ingredients and it turned out well. This is a healthier alternative to a noramal remoulade or tartar sauce. This recipe makes a TON so you will likely want to cut it in half unless you're making it for a big party.

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angela

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Reviewed: Sep. 13, 2009

Good sauce.

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KitchenDude

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rosemount, Minnesota, USA

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Reviewed: Jul. 23, 2009

I didn't have yogurt, so I skipped that, but it turned out great with good consistency. Yum!

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JMBURK

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Reviewed: Jul. 23, 2009

very spicy

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jun. 18, 2009

Instead of salsa I used mustard and I used half mayo and half ranch dressing. It turned out very good!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 9, 2009

loved it after making a few changes. I used equal amounts of cottage cheese, sourcream and mayo(1 cup). I left off the yogurt. I also added about 1/4 cup of onion for a little kick. Yummy

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Charidy

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Reviewed: May 5, 2009

excellent...similar to crab sauce at Outback...changed: 3/4 cup fresh salsa from Martins.. add your own Red Hot Pepper sauce to taste Add salt to taste

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scm029

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Reviewed: May 3, 2009

This was a great addition to the crab cakes. I changed the recipe a bit since I didn't have yougart. I calculated for 6 servings and added 2 heaping tablespoons of Miraclwhip to the reg. mayo. I added Dill weed, Sherry cooking wine, dash celery seeds, couple dashes of hot sauce, Old Bay and instead of adding the recommended salsa I scaled it down to 4Tbsp of Salsa.

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trish

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Reviewed: May 2, 2009

Just what I was looking for. Instead of a blender I just used a mini food processor. Also - this recipe makes way too much. Either 1/2 it or 1/4 it if you're not serving this for a party.

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jen

Cooking Level: Beginning

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Reviewed: Apr. 24, 2009

Decent sauce. A few tweaks may make it better.

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beezer

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Reviewed: Mar. 8, 2009

gave it 4 stars just in case of the unlikely event i find a better crab cake sauce elsewhere. delicious!

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Shakirah

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

Easy recipe. It makes a lot so either cut the recipe in half for crab cake recipes or invent something to use it up on in a week. I will make this again because of it's simplicity.

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COOK471

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

Took it to a party with mini crab cakes. It was a great compliment to the cakes and very easy to make.

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mmjones

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Reviewed: Jan. 5, 2009

Followed the recipe exactly and simply wasn't impressed by the results. Will not be making again.

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Jen

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 4, 2009

My company loved this sauce so much, they used it as a dip w/tortilla chips after the crab cakes were gone !!

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ROBIN

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Reviewed: Nov. 7, 2008

Followed this one to a T good stuff. Douloped over old bay crab cakes.

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John

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Reviewed: Nov. 2, 2008

I made this recipe exactly as it stated and it was perfect! we used it with crab cakes the first night and as sauce for shrimp po'boys after that! It was awesome!

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TIFFERS0118

Cooking Level: Intermediate

Home Town: Winder, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 29, 2008

Better than the cakes!

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 5, 2008

Very good! I didn't use cottage cheese and doubled the lemon juice. It was very tasty over crab cakes and we even were eating it on our mashed potatoes. Easy and tasty!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

I served this sauce with the my crab cakes from this site at a wedding reception that I catered and they were the biggest hit on the buffet. In fact only half the people who RSVP'd actually showed up and we still ran out 1st thing. It is the perfect pairing with the crab cakes, especially here in the south where we like some kick with our food.

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