Brandy Mayonnaise Sauce for Crab Legs &/or Crab Cakes (CQ #4 - Wales)

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"Found @ saveurdotcom & entered here for play during Culinary Quest #4 - Exploring the Welsh cuisine for CQ #4 has been a happy adventure, mainly due to the wealth & popularity of seafood which they manage to make a part of most fine-dining experiences, but also joins home-cooking type meals in Wales as well. My main goal has been to discover & use crab meat the way the Welsh do. In this recipe, they have replaced the more pedestrian tartar sauce w/a “Star Status” sauce for use w/crab legs or crab cakes. Neither are ordinary, but they become extraordinary using this lovely sauce. ENJOY!"

Original recipe yields 7 servings


  • Serving Size: 1 (88.2 g)
  • Calories 129.8
  • Total Fat - 8.1 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 11.5 mg
  • Sodium - 423.2 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 4.4 g
  • Protein - 1.2 g
  • Calcium - 22.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0 mg

Step 1

Combine ingredients in a bowl, stir until smooth & refrigerate until ready for use. (I would prob make this in a fairly wide-mouth jar w/a lid, shake it well & then use from the jar as needed)

Tips & Variations

  • No special items are required.


Bergy (RIP" Forever in our Kitchen)

I know the title says for crab but I thought it would be perfect as a dip for shrimp. I was right.. It was perfect. I have some leftover and I will bake it on a cod filet. I will add to this review after I have tried it on the cod. 7 jan 20. Made again and enjoyed just s much

(21 Jul 2017)