Does dijon mustard make a good side sauce for crab cakes?

>>8706765
If you mixed it with some mayo, horseradish, & garlic it will

>>8706784
If I don't have any horseradish will it still be alright?

>>8706765
I find that dijon mustard tends to hide the crab taste.
Crab is pretty delicate tasting meat. You'd want something that would compliment it, not mask it or overpower it.

>>8706765
I prefer ketchup.

>>8706828
absolutely disgusting

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31KB, 600x434px

>>8706765
no

>t. baltimore fag

>>8706765
no but my bro always makes me make this sauce
>mayo
>little siracha
>maybe horsheradish with less siracha
>caper juice
>maybe lemon juice
>sweet thai sauce
he loves it. its easy to eyeball too. just try and experiment.

i'm from texas so i have no knowledge of real crab cakes

down here that means it's a mixture of canned crab with god knows what filler, rolled in breadcrumbs, deep fried, and dipped in tartar sauce

remoulade you idiots

>>8707344
This guy gets it but I'd also listen to this guy >>8707288

Mainefag here - most places that serve crab cakes give out tartar but if you go to an actual bar or restaurant you'll get a goofy aioli or remoulade - I'd dip it in Dijon if I was out of options and they were shit crab cakes but what do I know - lobster is stupid easy to cook and it's the same as Canadian lobster - ask Baltimore about crabs

>>8707344
>>8707326