Crab cakes are already a celebration of flavor—tender, sweet crab meat, crisp golden edges, and savory seasonings. But here’s the secret: no matter how good your patty is, the real game-changer is what you serve alongside it. That’s right, the sauce.
The ideal crab cake sauce recipe balances richness with brightness. It should cut through the buttery crab, not compete with it. Think acidity, freshness, and a touch of spice or sweetness depending on your vibe.
In this guide, we’ll cover three crowd-favorite sauces, each offering a unique flavor profile: one fresh and citrusy, one sweet with a spicy kick, and one creamy with Southern complexity. Whether you’re cooking a date-night dinner or prepping appetizers for a backyard gathering, these sauces will make your crab cakes unforgettable.
Planning to make your own crab cakes from scratch? Don’t miss our upcoming recipe for Crab Cakes with Old Bay Donkey Sauce. a flavor-packed twist on a classic dish.
Table of Contents
crab cake sauce recipe: The 3 Best Sauces to Elevate Your Crab Cakes
This easy crab cake sauce recipe includes three flavorful options: lemon-garlic aioli, honey-mustard, and classic Southern remoulade. Each sauce is quick to prepare and enhances the flavor of any crab cake.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 3 sauces (serves 4-6) 1x
- Category: Sauces
- Method: No-cook
- Cuisine: American, Southern
Ingredients
- Lemon-Garlic Aioli:
- ½ cup mayonnaise
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tbsp chopped parsley
- Salt and pepper
- Honey-Mustard Sauce:
- ¼ cup Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- ½ tsp paprika
- Optional: dash hot sauce
- Southern Remoulade:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle relish
- 1 tsp horseradish
- 1 tsp capers (optional)
- ½ tsp paprika
- Hot sauce to taste
- Salt and pepper
Instructions
- For Lemon-Garlic Aioli:
- Combine mayonnaise, garlic, lemon juice, and zest.
- Stir in herbs, salt, and pepper. Chill before serving.
- For Honey-Mustard:
- Mix mustard, honey, vinegar, and paprika.
- Adjust spice and chill 10 minutes.
- For Remoulade:
- Whisk all ingredients until smooth.
- Refrigerate at least 1 hour for best flavor.
Notes
Store sauces in airtight containers for up to 3 days.
Remoulade flavor improves after resting.
Pairs well with baked or fried crab cakes.
Nutrition
- Serving Size: 2 tbsp
- Calories: 95
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 5 mg
Sauce #1: The Classic Lemon-Garlic Aioli (The Fresh Finish)
Essential Ingredients
This sauce is fresh, light, and beloved by seafood lovers nationwide. It takes just a few minutes and pairs beautifully with crab’s natural sweetness. Here’s what you’ll need:
- ½ cup mayonnaise (homemade or good-quality store-bought)
- 2 cloves garlic, finely grated or minced
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon chopped fresh parsley or dill
- Salt and black pepper to taste
The garlic brings a savory backbone, while lemon juice and zest keep the whole thing bright and light.
Quick Preparation
- In a small bowl, combine the mayo, garlic, lemon juice, and zest.
- Whisk until smooth and creamy.
- Fold in the herbs.
- Season with salt and pepper to taste.
Chef’s Tip: Never skip fresh lemon juice. Bottled lacks that clean acidity that lifts the whole dish.
Want more clean, citrus-forward seafood ideas? Don’t miss our refreshing What Is Shrimp Ceviche guide; it’s the perfect summer bite.
Sauce #2: Zesty Honey-Mustard Sauce (The Sweet & Spicy Kick)
The Secret to Balance
For those who love a little sweetness with their seafood, honey mustard is a surprising but fantastic match for crab cakes. The honey softens the sharpness of mustard, while a splash of vinegar and a touch of spice bring it all into balance.
This one’s especially good with pan-fried or broiled crab cakes, where a bold contrast makes each bite sing.
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon paprika (or cayenne for heat)
- Optional: A dash of hot sauce
Why it works: The sweet-spicy combo brings out the natural brininess of the crab without overpowering it.
Complete Instructions
- Whisk mustard, honey, and vinegar in a small bowl.
- Add paprika or cayenne, adjusting for heat.
- Taste and add hot sauce if desired.
Chill it for 10 minutes if you can; the flavors come together beautifully.
Serving tip: This pairs especially well with spiced crab cakes—think Old Bay, smoked paprika, or even Caribbean flavors.
If you enjoy bold spice, try our Creamy Rasta Pasta recipe too. It’s loaded with sweet heat and vibrant seasoning that complements seafood just like this sauce.
Sauce #3: Classic Southern Rémoulade (The Creamy & Complex Option)
Complex Flavors
Rémoulade is a Southern staple: a creamy, punchy, flavor-packed sauce perfect for anyone who wants their crab cake to stand out. It’s mayo-based but dialed up with mustard, relish, horseradish, and warm spices.
Ingredients:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish or chopped pickles
- 1 teaspoon prepared horseradish
- ½ teaspoon smoked paprika
- 1 teaspoon capers (optional but delicious)
- Dash of hot sauce or cayenne (optional)
- Salt and black pepper to taste
This sauce brings bold flavor and is fantastic with baked or deep-fried crab cakes.
Resting Time is Key
- Mix all ingredients in a bowl.
- Whisk until fully combined and smooth.
- Cover and chill in the fridge for at least 1 hour.
Why wait? The resting time allows the flavors to deepen and mellow, making each bite richer and more rounded.
Pro tip: Double the batch. It’s just as good with shrimp, fries, or spread on sandwiches.
FAQ: Your Top Questions on the Crab Cake Sauce Recipe
How do I make my sauce thicker?
If your sauce is too thin, whisk in a little more mayo or sour cream until it reaches your desired consistency. For aioli or remoulade, refrigerating it longer will also help it thicken.
Can I make these sauces ahead of time?
Absolutely. All three sauces can be made 1–2 days ahead. In fact, remoulade tastes better the next day. Just store them in airtight containers in the fridge.
What sauce is best for crab cakes?
It depends on your flavor preference:
Lemon-garlic aioli: Light and fresh
Honey-mustard: Sweet and spicy
Remoulade: Rich and bold
What sauce do you put with crab?
Any sauce with citrus, herbs, or gentle spice works well. Aioli, remoulade, drawn butter with lemon, or mustard-based sauces are all great.
How do you make remoulade sauce for crab cakes?
Mix mayo, mustard, pickles, horseradish, spices, and a dash of hot sauce. Chill for at least 1 hour before serving. See full instructions above under Sauce #3.
What do you put on top of a crab cake?
A generous spoonful of your favorite sauce, fresh herbs, and sometimes a squeeze of lemon. You can also serve with coleslaw or microgreens for contrast.
Conclusion: Find the Sauce That Defines Your Crab Cake
Whether you’re making crab cakes from scratch or reheating store-bought patties, the right sauce is what transforms them into something memorable.
- Choose Lemon-Garlic Aioli if you want something fresh and clean.
- Go for Zesty Honey-Mustard if you love a bit of bold, sweet heat.
- Or indulge in the Southern Rémoulade if you want complexity and richness.
Each of these crab cake sauce recipes is simple, fast, and built to impress, and we can’t wait for you to try them.
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