|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||15%|
|Total Sugars 5g|
|Vitamin C 61mg||306%|
|*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.|
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.
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
1 tablespoon chopped fresh parsley
chopped fresh dill
Gather the ingredients.
Combine all of the ingredients in a food processor or high-speed blender. Blend until completely smooth.
Garnish with fresh chopped parsley or dill, if you'd like, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.
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.
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.