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.

Crab Cake Sauce Recipe: 3 Irresistible Sauces to Love

crab cake sauce recipe: The 3 Best Sauces to Elevate Your Crab Cakes

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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.

Author: Chef Alex
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

Scale

- 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

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Instructions

1. For Lemon-Garlic Aioli:
2. Combine mayonnaise, garlic, lemon juice, and zest.
3. Stir in herbs, salt, and pepper. Chill before serving.

1. For Honey-Mustard:
2. Mix mustard, honey, vinegar, and paprika.
3. 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

Find it online: https://www.adorarecipes.com/crab-cake-sauce-recipe/