Tartar sauce
Every great crab cake deserves a killer sauce — and this tartar sauce hits all the right notes. Creamy mayo, crunchy dill pickles, a hint of sweetness, and just the right kick from mustard and lemon juice come together for a tangy, zesty dip that elevates any seafood dish. Whip this up in minutes, and watch it disappear!
Ingredients
-
½ cup (118 g) mayonnaise
-
â…“ cup (65 g) finely chopped dill pickles
-
1 ½ teaspoons granulated sugar
-
1 teaspoon Dijon mustard
-
1 teaspoon lemon juice
-
1 teaspoon dried parsley (or 1 ½ teaspoons fresh)
-
¼ teaspoon ground black pepper
Directions
-
Gather your gear.
Grab a small mixing bowl and a whisk — simple tools for big flavor. -
Mix it up.
Toss all the ingredients into the bowl: mayo, chopped pickles, sugar, Dijon, lemon juice, parsley, and pepper. Whisk it all together until smooth and perfectly combined. -
Chill out (optional but recommended).
You can use it right away, but letting it chill in the fridge for 30 minutes really helps those flavors marry and pop.
Storage Tips
-
Keep your tartar sauce in an airtight container in the fridge for up to a week — if it lasts that long!
-
Serve alongside your crab cakes (or any seafood) for an instant flavor boost. Simple, fresh, and totally addictive!