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Tartar Sauce for Crab Cakes

Serve this with our Maryland Crab Cakes.

  • Yield: Makes 1 1/4 cups

Source: Everyday Food, June 2007


  • 1 cup light mayonnaise
  • 4 cornichon pickles, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 shallot, minced
  • Coarse salt and ground pepper


  1. Mix together all ingredients in a small bowl; season with salt and pepper. Refrigerate until ready to use.

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