A good crab cake sauce doesn’t just complement—it transforms. Inspired by the bright, zesty flavors of classic French rémoulade and the creamy tang of Southern tartar sauce, this recipe strikes the perfect balance between richness and acidity.
The base combines smooth mayo with Dijon mustard, but the secret lies in a pop of citrus and a whisper of heat. Think of it like the finishing touch on a great dish—subtle yet essential, much like a squeeze of lemon over a steaming bowl of soup.
From New Orleans po’boys to European aiolis, sauces are the bridge between cultures and cuisines. Craving something herbaceous? Fresh dill or chives will brighten it right up. No matter how you customize it, this sauce is your passport to elevated coastal comfort food.
What I Didn’t Expect About This Recipe!
- It’s incredibly versatile. I first made it for crab cakes, but now I use it on shrimp, roasted veggies, and even sandwiches. A game-changer for quick meals!
- The citrus makes all the difference. I underestimated how much a splash of lemon could lift the entire sauce. It keeps the flavors bright and prevents heaviness.
- It’s shockingly easy. With just a few pantry staples and five minutes, you can whip up something that tastes restaurant-worthy. No fancy techniques required.
- It reminds me of travel. The flavors take me back to seafood shacks in the Carolinas and street-side vendors in France—simple, bold, and full of character.
- It just tastes good. Creamy, tangy, a little spicy—each bite enhances the dish instead of overpowering it. The perfect balance of indulgence and freshness!
Crab Cake Sauce Recipe
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring spoons
- Measuring cup
- Citrus juicer for fresh lemon juice
- Airtight container for storing leftovers
Ingredients
- 7 g Worcestershire sauce
- 224 g mayonnaise
- 9 g capers no juice
- 3 g chives
- 7 g Creole seasoning
- 6 g paprika
- 12½ g garlic minced
- 2.4 g white granulated sugar
- 1 g cayenne
- 2 tsp lemon juice
- 1 tbsp dijon mustard
- 2 tbsp Crystal hot sauce
Instructions
- In a mixing bowl, whisk together mayonnaise, mustard, lemon juice, and hot sauce.
- Add Creole seasoning and other spices until smooth and well combined.
- Taste and adjust seasoning as needed.
- Drizzle over freshly cooked crab cakes and serve immediately.
- If you have leftover sauce, transfer it to an airtight container and store it in the refrigerator for up to three days.
- Before serving again, give it a quick stir to refresh its texture and flavor.
Notes
- Extra Creole seasoning will increase saltiness.
- If the sauce tastes too tangy, balance it with a touch more mayonnaise.
- A pinch of sugar can help mellow out excessive acidity or heat.
- Try blending the sauce for a smoother consistency and deeper flavor infusion.
| Nutrition | Value |
| Calories | 200.6kcal |
| Carbohydrates | 2.07g |
| Fibre | 0.46g |
| Fat | 21.26g |
| Protein | 0.65g |
| Cholesterol | 11.76g |
Tips To Ease Your Job!
- Prep Ahead: Measure out all ingredients before mixing to streamline the process.
- Use Fresh Lemon: Freshly squeezed lemon juice enhances the sauce’s brightness better than bottled.
- Whisk for Smoothness: A whisk helps blend ingredients seamlessly, preventing lumps.
- Taste as You Go: Adjust seasoning gradually to achieve the perfect balance.
- Let It Rest: Let the sauce sit for 10–15 minutes to allow flavors to meld before serving.
