A great, easy spicy sauce for tuna, crab cakes, or even shrimp cocktail! For those who like a little spice!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend wasabi, mayonnaise, sour cream, mustard, and hot pepper sauce. Mix in the green onion. Season with salt and pepper, cover, and refrigerate until ready to serve.

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Nutrition Facts

69.5 calories; protein 0.4g 1% DV; carbohydrates 4.1g 1% DV; fat 5.6g 9% DV; cholesterol 4.6mg 2% DV; sodium 412.8mg 17% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/22/2011
I needed some kind of a sauce to use on my salmon burgers and ran across this recipe. It went nicely with the burgers. Like another review I did have to use paste versus powdered wasabi. Read More
(15)

Most helpful critical review

Rating: 1 stars
10/10/2007
I really did not like this sauce at all. My husband wanted to try something different with crabcakes other than the traditional tartar I usually make. We tasted it before hand and it was way too intense. So he took just a teaspoon and thinned it out with more mayo and it still was too intense. It would probably be good on a burger but not seafood. Read More
(7)
14 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/22/2011
I needed some kind of a sauce to use on my salmon burgers and ran across this recipe. It went nicely with the burgers. Like another review I did have to use paste versus powdered wasabi. Read More
(15)
Rating: 5 stars
12/11/2003
We loved it as a dipping sauce for shrimp cocktail! I used 1 teaspoon of wasabi paste instead of the powder. Read More
(15)
Rating: 5 stars
08/02/2004
Execellent new tartar sauce/cocktail sauce I added to my recipe file. Severd it with a walnut crusted salmon. The sweet/hot together woke up the taste buds. Not a sauce to be spread on your fish and baked! It is meant to be served as a side dipping sauce. I tried to make it with yellow mustard once and it wasn't as good. It needs the Dijon mustard. Hubby and friends really enjoyed it. Read More
(14)
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Rating: 4 stars
06/22/2005
I made this as directed with the wasabi powder. We used it with salmon and enjoyed it. The taste is not for the faint of heart. My husband suggested I add a little Spenda/sugar and that helped to cut the mustard taste. I would cut the mustard to one teas or not at all. Otherwise we liked it. Read More
(10)
Rating: 1 stars
10/09/2007
I really did not like this sauce at all. My husband wanted to try something different with crabcakes other than the traditional tartar I usually make. We tasted it before hand and it was way too intense. So he took just a teaspoon and thinned it out with more mayo and it still was too intense. It would probably be good on a burger but not seafood. Read More
(7)
Rating: 4 stars
03/17/2007
I admit I didn't expect much but found this sauce to be interesting and TASTY. Easy to throw together. Will make this one again and again this recipe is a keeper in my kitchen! Read More
(6)
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Rating: 1 stars
09/29/2003
I'm not usually one to rate things online but this sauce was completely awful on seared tuna. You'd be much better off just using dijon mustard. The wasabi brought a very unappetizing bitterness to the fish. I'd recommend that you try this in a one-person quantity first instead of the default 10. Read More
(6)
Rating: 4 stars
05/10/2010
great over salmon Read More
(5)
Rating: 4 stars
11/17/2010
This isn't too bad. I used wasabi paste instead of powder so used about 1/3 of the amount called for. I also used minced dried onion instead of green onion since I don't have any of that. Thanks for the recipe! Read More
(4)