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This image shows a rich, creamy crab cake sauce with a vibrant orange hue, made from mayonnaise, mustard, lemon juice, hot sauce, Creole seasoning, and other spices, elegantly topped with finely chopped green onions.

Crab Cake Sauce Recipe

This creamy, tangy remoulade sauce is the perfect companion for crispy crab cakes, adding a punch of flavor with every bite. A harmonious blend of mayonnaise, mustard, lemon, and spices, this sauce balances heat, acidity, and richness. It's quick to make and highly customizable!
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Prep Time 5 minutes
Total Time 5 minutes
Course sauce
Cuisine American
Servings 8 people
Calories 200.36 kcal

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.
    This image shows a selection of key ingredients, including mayonnaise, mustard, lemon juice, hot sauce, and Creole seasoning, neatly arranged on a countertop, ready to be combined for a flavorful crab cake sauce.
  • Add Creole seasoning and other spices until smooth and well combined.
    This image shows a whisk blending mayonnaise, mustard, hot sauce, and spices in a mixing bowl, creating a smooth, creamy, and flavorful sauce perfect for pairing with crab cakes.
  • Taste and adjust seasoning as needed.
    This image shows a small spoon scooping up a bit of the crab cake sauce as seasonings are adjusted to achieve the perfect balance of spice, tanginess, and richness.
  • Drizzle over freshly cooked crab cakes and serve immediately.
    This image shows a small dish filled with vibrant orange crab cake sauce, elegantly garnished with finely chopped green onions, ready to be served alongside crispy crab cakes.
  • If you have leftover sauce, transfer it to an airtight container and store it in the refrigerator for up to three days.
    This image shows the freshly made crab cake sauce being carefully poured into a glass jar with an airtight lid, ensuring freshness and easy storage in the refrigerator for future use.
  • 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.