Serves 6
15 min
Rosie Mayes' Creole Crab Cakes
Recipe GLPR58e142a6b7331f
A vibrant Creole-inspired sauce featuring warm spices, garlic, and sambal heat balanced with sweet vinegar. This condiment pairs beautifully with seafood, vegetables, or rice dishes, delivering authentic Louisiana flavors with a modern twist.
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Ingredients
6 tablespoons warm water, divided
1/4 cup distilled white vinegar
1/4 cup sugar
2 cloves garlic, finely minced
1 tablespoon sambal oelek
2 teaspoons soy sauce
1 teaspoon salt-free Creole seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon cornstarch
Directions
In a small bowl, whisk together the cornstarch with 2 tablespoons of the warm water until completely smooth and no lumps remain.
In a small saucepan, combine the distilled white vinegar, sugar, minced garlic, sambal oelek, soy sauce, and Creole seasoning over medium heat.
Stir the mixture frequently and bring it to a gentle simmer, allowing the sugar to dissolve completely, about 2 to 3 minutes.
Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly to prevent lumps from forming.
Continue cooking and stirring for 1 to 2 minutes until the sauce thickens slightly and becomes glossy.
Stir in the red pepper flakes and the remaining 4 tablespoons of warm water to reach the desired consistency.
Remove from heat and allow the sauce to cool to room temperature before serving, or refrigerate for later use.
