Crab Cakes Sauce

Bowl of crab cakes sauce with crab cakes, lettuce, chopped parsley, and lemon slices

 The Spruce / Leah Maroney

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 6 servings
Yields: 1 1/2 cups
Nutritional Guidelines (per serving)
365 Calories
35g Fat
15g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 365
% Daily Value*
Total Fat 35g 45%
Saturated Fat 5g 27%
Cholesterol 19mg 6%
Sodium 932mg 41%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 2g
Vitamin C 61mg 306%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crab cakes are delicious on their own. Crispy on the outside, moist on the inside, this flavorful seafood dish always makes a beautiful appetizer or light lunch or dinner. But when paired with a flavorful sauce, the combination is just perfection. Our recipe draws from the best sauces—it's a little like a garlicky aioli with hints of tartar sauce and the character of a thick and creamy rémoulade. There’s also a nice earthiness from smoked paprika, a touch of heat from the Creole seasoning, and a refreshing brightness from the lemon juice and capers.

Perfect with homemade crab cakes, this recipe is also a great way to jazz up store-bought cakes when you're pressed for time. It's a versatile preparation, too, and tastes great with other fried seafood like shrimp and calamari. Try it as a flavorful dip for french fries or as a spread for sandwiches, burgers, and wraps. The sauce is perfect for dipping when serving crab cakes as an appetizer, and it's delicious when spooned on top of the cakes for dinner. Serve the cakes with coleslaw, corn on the cob, and a green salad to present a wholesome and filling meal.

It is best to use a food processor or high-speed blender to prepare this sauce as it not only creates a creamy texture and cuts down the cooking time. There's no need to chop the capers or garlic ahead of time, as this is a simple blend-all recipe.

Ingredients

  • 1 1/4 cups mayonnaise

  • 1/4 cup mustard (Dijon or Creole)

  • 1 tablespoon smoked paprika

  • 1 teaspoon Creole seasoning

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 clove garlic

  • 1 teaspoon capers

  • 1 teaspoon fresh lemon juice

  • Garnish:

    1 tablespoon chopped fresh parsley

  • Garnish:

    chopped fresh dill

For Serving:

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for making crab cake sauce
    The Spruce / Leah Maroney 
  2. Combine all of the ingredients in a food processor or high-speed blender. Blend until completely smooth. 

    Blending the crab cake sauce in a food processor
    The Spruce / Leah Maroney
  3. Garnish with fresh chopped parsley or dill, if you'd like, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.

    Crab cakes with sauce, chopped parsley, and lemon slices
    The Spruce / Leah Maroney

How to Store Crab Sauce

Refrigerate any unused sauce in an airtight container or jar for up to one week. Because of the mayonnaise base, this homemade sauce isn't suitable for freezing as it will curdle and spoil.

Flavorful Additions

This easy sauce can take on many additions and substitutions. Here are some of our favorites:

  • Add a handful of chopped cilantro once the sauce is blended. This creates a bright sauce that is also wonderful on chicken or beef.
  • Add a handful of chopped basil once the sauce is blended. The resulting sauce is very aromatic and wonderful on white fish.
  • Use 2 tablespoons of pickle relish once the sauce is blended. This gives some tang and texture.
  • Skip the capers if you're not fond of their flavor but do taste for salt before serving as these add some saltiness to the sauce. If you choose to use them, taste before adding as they could be overly salty and make the sauce too strong. If the sauce is too salty already, add 1 tablespoon of full-fat Greek yogurt to ease out the salt.
  • Add hot sauce or dried chile peppers to make a spicy version.
  • Add green olives for a tangy preparation. As with the capers, try before adding them and taste for salt before adding more.