Recipe by Nancy
"Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture."
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prepared Dijon-style mustard
fresh lemon juice
I was after a sauce or aioli for crab cakes - something delicious and compatible, and something that looked good to garnish the plate. No two words about it... this was EXACTLY what I had in mind.
I make this type of sauce whenever I make salmon....only I add more mustard and some fresh dill...Try it, it's delicious.
This was really good, and what I was looking for. I whipped up the sauce and then did as another reviewer and put it over steamed broccoli. I also added shredded cheese on top and baked it at 350F for 20 minutes. It was sooo good and such an easy way to add some extra flavor to veggies!!!
This was phenomenal with crab cakes. I will use this again and again, and I imagine it would be delicious with shrimp and other types of seafood. Thanks for sharing!
We wanted a new taste to go with broccoli and decided to give this a try. I didn't have Dijon on hand so used plain mustard instead. Followed the recipe except as above and it was great! Just enough kick to liven up the broccoli.
This is a quick and easy sauce which pairs nicely with Maryland Crab cakes. We tried it last night when my wife was going to adamantly serve Crab cakes plain, and she later admitted this added just to right touch.
Good stuff. It went great with fried catfish cakes.
Just tried this sauce with some sauteed chicken breasts and it worked out very well. Used whole grain dijon as that was all we had.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Cream Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
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