Make sure your crab cakes are finger-licking good by serving them with a rich and creamy sauce.
If you’re a fan of crab cakes, you probably agree that the taste and texture from a good crab cake is something that few foods can match. If you’re lucky enough to travel to Maryland, you have to order crab cakes while you’re there. Blue crabs are common in the Chesapeake Bay and have become a staple of Maryland cuisine. That doesn’t mean you need to travel for crab cakes, as they’re fairly easy and delicious to make at home. One piece of advice though: make this sauce to go with them! It will only take a few minutes to prepare and uses easy-to-find ingredients. Honestly, I couldn’t imagine eating crab cakes without it.
This recipe for crab cake sauce is the perfect complement for crab cakes. But the great benefit is that it can be eaten with other seafood dishes, as well. For a sauce that’s so simple to make, the flavor profile is rather complex. There’s the tangy lemon juice, savory Worcestershire sauce, smoky paprika, and kickin’ cayenne pepper, all combined into one sauce. It’s packed with flavor, but doesn’t overpower or hide the taste of the crab meat. It’s also a smooth and creamy sauce that is easy to apply to the top of the crab cake or even dip the crab cake into.
Is Crab Cake Sauce Healthy?
There are some ingredients in crab cake sauce that will add calories and sodium, but there are easy alternatives available. Mayonnaise, for example, is usually high in fat. If this is a concern, consider replacing mayo with Greek yogurt. If you want to stick with the mayo, look for a mayo that is made with avocado oil, which will contain omega-3 fatty acids. Worcestershire sauce can be high in sodium, but there are usually low-sodium varieties available if sodium intake is a concern.
Customize Your Crab Cake Sauce
There is no shortage of tweaks you can make to this recipe to make the sauce taste exactly the way you like. For instance, if you want it to be a little spicier, you can add a little more cayenne pepper or perhaps try 1/4 teaspoon of Cajun seasoning or horseradish. For a sweeter or more mild taste, consider adding relish or flat-leaf parsley. If you would prefer a chunkier sauce, you may want to consider adding some finely chopped ingredients, like bell peppers, green onion or fresh garlic.
How do I store leftovers?
Store leftover crab cake sauce in any airtight jar or container. The sauce should stay fresh in the fridge for up to 5 days. I don’t recommend freezing crab cake sauce because the mayo may separate when frozen.
Serving Suggestions
The great thing about crab cake sauce is that it’s a delicious addition to many seafood dishes. I love dipping Crab Cake Egg Rolls into the sauce for a creamy addition. It’s also a natural fit for Salmon Cakes and Fish Cakes. If you’re going for a seafood sandwich like a Shrimp Po’ Boy, consider spreading the sauce on the bread. Finally, don’t forget to think outside of the box when it comes to crab cake sauce. It may surprise you, but try dipping Homemade French Fries or Air-Fryer Chicken Wings into this sauce for an extra kick.
Ingredients
- 2/3 cup mayonnaise
- 2 1/2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 pinches cayenne pepper
- Salt to taste
- Black pepper to taste
Instructions
- In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Season the sauce with salt and black pepper to taste. Serve immediately with crab cakes or refrigerate until needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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