Crab Cake Sauce
Crab Cake Sauce is a must-have ingredient for your favorite seafood dishes. This quick and easy recipe makes a creamy and slightly spicy sauce that perfectly complements crab cakes and other seafood favorites.
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Every crab cake needs a great crab cake sauce, and we think this one is pretty perfect.
It’s creamy, tangy, and has a hint of spice. It’s not exactly a remoulade, but more like a cross between remoulade sauce and mustardy stone crab sauce.
And the best part? It takes less than 10 minutes to make from start to finish.
Use it on homemade crab cakes, tilapia fish tacos, or grilled mahi mahi for an extra layer of flavor!
Easy Crab Cake Sauce Tips
Tips
- Use Cajun or Creole seasoning. Either one of these seasonings work. They add flavor, spice, and a touch of heat to this dipping sauce, so adjust the amounts as needed.
- Add capers for a briny flavor. Capers add a zingy, tangy flavor and pair well with the lemon juice.
- Try some Old Bay. Reduce the salt and use some Old Bay Seasoning for added flavor.
- Add the salt last! Wait until the crab cake sauce is completely mixed to add the salt.
How to Store Leftovers
- Refrigerator: Store leftover crab cake sauce in an airtight container in the fridge for up to 5 days.
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Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons creamy horseradish
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon Cajun seasoning, or to taste
- salt, to taste
- Fresh chives, for garnish
Instructions
- Place the mayonnaise, Dijon mustard, lemon juice, horseradish, Worcestershire sauce, Cajun season, and salt in a small bowl. Whisk to continue.1 cup mayonnaise2 tablespoons Dijon mustard2 tablespoons freshly squeezed lemon juice1 ½ teaspoons creamy horseradish1 ½ teaspoons Worcestershire sauce½ teaspoon Cajun seasoningsalt
- Refrigerate until ready to use.
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I’m definitely going to try this instead of tartar sauce. I may add a little Old Bay to it! I’m sure it will be wonderful!
Thank you for commenting and rating the recipe, we appreciate it! I deleted the second comment as you had already rated the sauce on this one 🙂 Have a lovely day, Lynn!