Chili Lime Cream Sauce for Crab Cakes

Chili Lime Cream Sauce for Crab Cakes


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This chili lime sauce is great on crab cakes, shrimp cakes, or any seafood dish. Serve it as a dipping sauce or drizzled on top of the crab cakes. Either way, its a spicy treat for your tastebuds!

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Time needed

10 min cooking

Serving Size / Yield

2/3 cup


  • Sauce
  • 1/4 C. dry white wine
  • 1/4 fresh lime juice
  • 1 Tbs. fresh ginger, chopped and peeled
  • 1 Tbs. shallot, minced
  • 1/3 C. whipping cream
  • 2 Tbs. Sriracha
  • 6 Tbs. butter, cut into 1/2-in. peices

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For the sauce, combine the dry white wine, lime juice, ginger, and shallots in a small saucepan and boil over high heat until it is reduced by half, which should take about 3 minutes. Add the cream and boil for 2 more minutes, or until it is reduced by half again. Reduce the heat to low and mix in the Sriracha sauce. Whisk in the butter one piece at a time, waiting for it to melt before adding the next piece. Serve with crab cakes.

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