12 Delicious Crab Cake Sauce Recipes You Must Try

Get ready to elevate your crab cake game to mouthwatering new heights! Whether you’re whipping up a quick weeknight dinner or hosting a fancy seafood feast, the right sauce can transform your crab cakes from good to unforgettable. Dive into our roundup of 12 delicious crab cake sauce recipes that promise to add that perfect zing, creaminess, or spice to your favorite seafood treat. Let’s get saucy!

Classic Remoulade Crab Cake Sauce

As the golden hues of dawn stretch across the kitchen, there’s a quiet magic in crafting something as timeless as Classic Remoulade Crab Cake Sauce. This sauce, with its creamy texture and tangy depth, whispers of coastal breezes and leisurely afternoons by the sea.

Ingredients

• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped capers
• 1 tbsp finely chopped cornichons
• 1 clove garlic, minced

Instructions

1. In a medium mixing bowl, combine the mayonnaise and Dijon mustard, whisking until smooth and fully incorporated.
2. Add the freshly squeezed lemon juice and Worcestershire sauce to the bowl, stirring gently to blend the flavors without overmixing.
3. Sprinkle in the smoked paprika and cayenne pepper, adjusting the amounts slightly if you prefer a more pronounced spice profile.
4. Fold in the finely chopped fresh parsley, capers, cornichons, and minced garlic, ensuring each ingredient is evenly distributed throughout the sauce.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.

Mellow and rich, this remoulade sauce drapes over crab cakes like a velvet cloak, its brightness cutting through the sweetness of the crab. Try drizzling it over grilled vegetables or as a bold dip for artisanal fries to explore its versatility beyond the classic pairing.

Spicy Cajun Crab Cake Sauce

Remembering the first time I encountered the bold flavors of Cajun cuisine, it was as if each bite told a story of Louisiana’s vibrant culture. This Spicy Cajun Crab Cake Sauce, with its harmonious blend of heat and sweetness, is no exception, offering a comforting yet exhilarating experience that lingers on the palate.

Ingredients

• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a medium mixing bowl, combine 1 cup mayonnaise and 2 tbsp Dijon mustard, whisking until smooth and fully incorporated.
2. Add 1 tbsp freshly squeezed lemon juice and 1 tsp Worcestershire sauce to the mixture, stirring gently to maintain a creamy consistency.
3. Incorporate 1 tsp hot sauce, adjusting the amount based on your preferred level of spiciness.
4. Season the mixture with 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp freshly ground black pepper, and 1/4 tsp sea salt, whisking after each addition to ensure even distribution.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
6. Before serving, give the sauce a final stir to refresh its consistency and adjust seasoning if necessary.

Whisking together these ingredients creates a sauce that’s not only a testament to the complexity of Cajun flavors but also a versatile companion to your crab cakes. The creamy texture, punctuated by the warmth of spices, elevates the dish, making it perfect for drizzling over or serving alongside your favorite seafood.

Creamy Dill Crab Cake Sauce

Amidst the quiet hum of the kitchen, where the light filters softly through the curtains, there’s a dish that whispers of summer seas and gentle breezes—a creamy dill crab cake sauce that marries the richness of crab with the fresh, herbal notes of dill.

Ingredients

• 1 cup heavy cream, chilled
• 2 tbsp clarified butter
• 1/2 cup fresh dill, finely chopped
• 1 lb lump crab meat, carefully picked for shells
• 1 tbsp Dijon mustard
• 1 tsp lemon zest, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup panko breadcrumbs

Instructions

1. In a medium bowl, gently fold the lump crab meat with the panko breadcrumbs, ensuring not to break up the crab pieces too much.
2. Whisk together the lightly beaten eggs, Dijon mustard, lemon zest, sea salt, and white pepper in a separate bowl until fully combined.
3. Carefully incorporate the egg mixture into the crab and breadcrumb mixture, using a spatula to blend evenly without overmixing.
4. Heat the clarified butter in a large skillet over medium heat until it shimmers but does not smoke, about 2 minutes.
5. Form the crab mixture into small patties, about 2 inches in diameter, and place them gently into the skillet.
6. Cook the crab cakes for 3-4 minutes on each side, or until they achieve a golden-brown crust and are heated through.
7. While the crab cakes cook, pour the chilled heavy cream into a cold mixing bowl and whisk until soft peaks form.
8. Fold the finely chopped fresh dill into the whipped cream until evenly distributed, creating the creamy dill sauce.
9. Remove the crab cakes from the skillet and let them rest on a paper towel-lined plate for 1 minute to absorb any excess butter.

Gently spoon the creamy dill sauce over the warm crab cakes, allowing the sauce to slightly melt from the heat. The contrast between the crispy exterior of the crab cakes and the velvety, herb-infused sauce creates a harmonious blend of textures and flavors. Serve alongside a crisp, green salad or atop a bed of lightly sautéed spinach for a complete meal.

Tangy Lemon Butter Crab Cake Sauce

Remembering the first time I encountered the perfect balance of tang and richness in a sauce, it was a moment of culinary serendipity that I’ve been chasing ever since. This Tangy Lemon Butter Crab Cake Sauce is a homage to that memory, a blend of bright citrus and velvety butter that clings lovingly to each bite of crab.

Ingredients

• 1/2 cup unsalted butter, clarified
• 2 tbsp fresh lemon juice, strained
• 1 tsp lemon zest, finely grated
• 1/4 cup heavy cream
• 1/2 tsp sea salt, finely ground
• 1/4 tsp white pepper, freshly ground
• 1 tbsp fresh chives, minced

Instructions

1. In a small saucepan over low heat, melt the clarified butter gently, ensuring it does not bubble or brown, about 2 minutes.
2. Whisk in the strained lemon juice and finely grated lemon zest, combining thoroughly to infuse the butter with citrus notes.
3. Gradually pour in the heavy cream, whisking continuously to emulsify the sauce until it is smooth and slightly thickened, about 3 minutes.
4. Season the sauce with finely ground sea salt and freshly ground white pepper, adjusting the balance to highlight the lemon’s brightness.
5. Remove the saucepan from the heat and stir in the minced fresh chives for a subtle oniony sharpness that complements the tangy richness.

Lightly draping over warm crab cakes, this sauce offers a luxurious contrast with its creamy texture and vibrant flavor. Consider serving it alongside a crisp, chilled white wine to elevate the dining experience further.

Sweet Chili Crab Cake Sauce

Sometimes, the most memorable meals come from the simplest of inspirations, like the sweet and spicy allure of a well-crafted sauce that elevates a humble crab cake to something extraordinary.

Ingredients

• 1/2 cup sweet chili sauce
• 1/4 cup mayonnaise
• 1 tbsp freshly squeezed lime juice
• 1 tsp finely grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

1. In a medium mixing bowl, combine 1/2 cup sweet chili sauce and 1/4 cup mayonnaise until smooth.
2. Add 1 tbsp freshly squeezed lime juice, 1 tsp finely grated ginger, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper to the bowl.
3. Whisk all ingredients together until fully incorporated and the mixture is uniform in color.
4. For the best flavor, cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.
5. Before serving, give the sauce a quick stir to ensure consistency. Serve alongside freshly prepared crab cakes.

Yielded from this simple blend is a sauce that strikes a perfect balance between sweet and heat, with a creamy texture that clings lovingly to each bite of crab cake. Consider drizzling it over the cakes just before serving for a visually appealing and flavor-packed presentation.

Garlic Aioli Crab Cake Sauce

Often, the simplest pleasures in life come from the harmony of a few well-chosen ingredients, like the creamy, garlicky embrace of aioli meeting the delicate sweetness of crab. This sauce, a perfect companion to golden crab cakes, whispers of summer evenings and the joy of shared meals.

Ingredients

• 1/2 cup mayonnaise
• 2 cloves garlic, finely minced
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• Salt, to precise taste

Instructions

1. In a medium mixing bowl, combine the mayonnaise, finely minced garlic, freshly squeezed lemon juice, Dijon mustard, and smoked paprika.
2. Whisk the ingredients together until fully incorporated and the mixture is smooth, about 2 minutes. Tip: For a finer texture, press the garlic through a garlic press before adding.
3. Taste the sauce and adjust the salt carefully, ensuring the flavors are balanced but not overpowering. Tip: Let the sauce sit for 10 minutes before serving to allow the garlic flavor to mellow slightly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Tip: For best results, prepare the sauce a day ahead to enhance the depth of flavor.

Light and airy with a punch of garlic, this aioli crab cake sauce clings lovingly to each bite of crab cake, offering a creamy contrast to the crisp exterior. Serve it alongside a fresh green salad or drizzle over grilled vegetables for a unexpected twist.

Smoky Chipotle Crab Cake Sauce

Now, as the light fades gently into the evening, let’s take a moment to savor the thought of creating something truly special. This smoky chipotle crab cake sauce, with its deep, resonant flavors, promises to elevate any seafood dish to new heights.

Ingredients

• 1 cup mayonnaise, preferably homemade
• 2 tbsp adobo sauce from canned chipotle peppers
• 1 tbsp freshly squeezed lime juice
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the mayonnaise and adobo sauce, whisking until fully incorporated.
2. Add the lime juice and Dijon mustard to the bowl, continuing to whisk to achieve a smooth consistency.
3. Sprinkle in the smoked paprika, sea salt, and black pepper, whisking gently to distribute the spices evenly throughout the sauce.
4. Allow the sauce to rest in the refrigerator for at least 30 minutes before serving, to let the flavors meld beautifully.
5. For an extra touch of elegance, garnish with a light dusting of smoked paprika just before serving.

Rich and velvety, this sauce clings lovingly to each bite of crab cake, offering a smoky depth that’s perfectly balanced by the bright acidity of lime. Try drizzling it over grilled vegetables for an unexpected twist.

Herb Infused Crab Cake Sauce

Sometimes, the simplest moments in the kitchen lead to the most memorable flavors. Today, let’s craft a sauce that elevates the humble crab cake into a dish worth savoring, with herbs whispering of summer gardens and seaside breezes.

Ingredients

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/4 cup finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 tsp finely chopped fresh tarragon
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• Sea salt, finely ground, to taste

Instructions

1. In a medium mixing bowl, combine the mayonnaise and Dijon mustard, whisking until smooth and fully incorporated.
2. Add the lemon juice and Worcestershire sauce to the bowl, continuing to whisk until the mixture is uniform in texture.
3. Fold in the chopped parsley, chives, and tarragon, ensuring the herbs are evenly distributed throughout the sauce.
4. Sprinkle in the smoked paprika and cayenne pepper, stirring gently to blend the spices without overmixing.
5. Season the sauce with sea salt, starting with a pinch and adjusting according to preference, keeping in mind the saltiness of the crab cakes it will accompany.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and intensify.

Lightly tangy with a herbaceous depth, this sauce clings to crab cakes like a delicate veil, offering a creamy contrast to their crisp exterior. Try drizzling it over a stack of crab cakes atop a bed of peppery arugula for a presentation that’s as visually appealing as it is delicious.

Mustard Based Crab Cake Sauce

Venturing into the heart of coastal cuisine, this mustard-based crab cake sauce brings a tangy, creamy dimension to your seafood dishes, blending simplicity with depth in every spoonful.

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup whole grain mustard
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 1/2 cup mayonnaise
• 1 tbsp honey
• 1/4 tsp cayenne pepper
• 1/4 tsp smoked paprika

Instructions

1. In a medium mixing bowl, combine the Dijon mustard and whole grain mustard, whisking until fully integrated.
2. Add the freshly squeezed lemon juice and Worcestershire sauce to the mustard mixture, stirring gently to incorporate.
3. Fold in the mayonnaise with a spatula, ensuring a smooth, uniform consistency without overmixing.
4. Drizzle the honey into the mixture, whisking continuously to achieve a balanced sweetness.
5. Sprinkle the cayenne pepper and smoked paprika over the sauce, stirring to distribute the spices evenly throughout.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld, enhancing the sauce’s depth.

The sauce emerges with a velvety texture, its bold mustard notes softened by the creamy mayonnaise and subtle heat from the spices. Drizzle it over freshly fried crab cakes or serve as a sophisticated dip for an appetizer that promises to delight.

Avocado Lime Crab Cake Sauce

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and elegance of combining fresh, vibrant flavors. This Avocado Lime Crab Cake Sauce is a testament to the beauty of minimal ingredients coming together to create something truly special.

Ingredients

• 1 ripe avocado, halved, pitted, and flesh scooped out
• 2 tbsp fresh lime juice
• 1/4 cup mayonnaise
• 1/2 tsp finely grated lime zest
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh cilantro

Instructions

1. In a medium bowl, combine the avocado flesh and lime juice. Mash with a fork until smooth but slightly chunky.
2. Add the mayonnaise, lime zest, sea salt, and black pepper to the avocado mixture. Stir gently to combine, ensuring the mixture remains slightly textured.
3. Fold in the finely chopped cilantro, distributing it evenly throughout the sauce.
4. Transfer the sauce to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Now, the sauce boasts a creamy texture with a bright, tangy kick from the lime, perfectly complementing the delicate sweetness of crab cakes. For an extra touch of elegance, serve it alongside freshly seared crab cakes, garnished with a sprinkle of lime zest and a cilantro leaf.

Old Bay Seasoned Crab Cake Sauce

Beneath the golden hue of the evening light, there’s something deeply comforting about crafting a sauce that carries the essence of the sea, blended with the warmth of Old Bay seasoning. This crab cake sauce, with its creamy texture and subtle spice, is a homage to coastal flavors, inviting a moment of pause and savor.

Ingredients

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp smoked paprika
• 1 tbsp finely chopped fresh parsley

Instructions

1. In a medium mixing bowl, combine 1/2 cup mayonnaise and 1 tbsp Dijon mustard, whisking until smooth.
2. Add 1 tsp Old Bay seasoning, 1 tbsp fresh lemon juice, and 1 tsp Worcestershire sauce to the bowl, stirring to incorporate fully.
3. Sprinkle in 1/4 tsp smoked paprika, ensuring an even distribution throughout the mixture.
4. Fold in 1 tbsp finely chopped fresh parsley, mixing gently to preserve the herb’s vibrant color and texture.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Delightfully creamy with a tangy kick, this Old Bay Seasoned Crab Cake Sauce pairs beautifully with crispy crab cakes, offering a contrast in textures that’s utterly satisfying. For a creative twist, drizzle it over grilled corn or use it as a dip for sweet potato fries.

Curry Flavored Crab Cake Sauce

Yesterday, as the golden light of evening spilled across my kitchen counter, I found myself lost in the quiet joy of crafting something truly special—a sauce that dances on the palate with the rich, aromatic flavors of curry, perfectly complementing the delicate sweetness of crab cakes.

Ingredients

• 1 cup mayonnaise
• 2 tbsp curry powder
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 cup finely chopped fresh cilantro

Instructions

1. In a medium mixing bowl, combine 1 cup mayonnaise and 2 tbsp curry powder, whisking until the mixture is smooth and the curry powder is fully incorporated.
2. Add 1 tbsp fresh lemon juice and 1 tsp Dijon mustard to the bowl, continuing to whisk until the ingredients are seamlessly blended.
3. Sprinkle in 1/2 tsp garlic powder and 1/4 tsp cayenne pepper, adjusting the whisking speed to ensure even distribution without overmixing.
4. Gently fold in 1/4 cup finely chopped fresh cilantro, using a spatula to preserve the herb’s vibrant color and texture.
5. Transfer the sauce to an airtight container and refrigerate for at least 1 hour before serving, allowing the flavors to meld beautifully.

Best enjoyed chilled, this curry-flavored crab cake sauce offers a creamy texture with a hint of spice and a refreshing citrus finish. For an elegant presentation, drizzle it over crab cakes just before serving or offer it on the side in a small, ornate dish.

Conclusion

Outstanding flavors await in these 12 crab cake sauce recipes, each offering a unique twist to elevate your seafood dishes. Whether you’re craving something creamy, spicy, or tangy, there’s a sauce here to match your taste. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!