Sauce for Crab Cakes
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This Sauce for Crab Cakes is bright and tangy, with capers, two mustards, and Old Bay. Ready in 10 minutes, with just pantry staples.Â
I love a remoulade sauce, which is a classic pairing for crab cakes, but I wanted something a little more delicate for this sauce. I served Crab Cakes and Baked Crab Balls for years during my career as a personal chef, and I loved sauces that let the crab flavor shine.
So, I took some inspiration from my background in French cuisine to create a simple sauce that’s light and bright with mayo, mustard, capers, and lemon. (Plus Old Bay, since for a Maryland native that’s nonnegotiable.)
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Why You'll Love This Sauce for Crab Cakes
- No Special Ingredients: no hot sauce, Creole seasoning, or smoked paprika to buy just for this recipe.
- Two Mustards for Depth: whole grain and Dijon together give you both a flavor and texture upgrade.
- Ready in 10 Minutes: whisk it together and let it chill while you finish everything else.
- Lets the Crab Shine: delicate flavor rather than competing ones, so crab is still what you taste.
Ingredients for Crab Cake Sauce
- Capers: Love the briny pop of these capers. If you want to go for more of a remoulade style, substitute chopped cornichons or dill pickles.
- Mayonnaise: I use regular mayonnaise, but light mayonnaise works too. You can also use Greek yogurt or sour cream for half of the mayo.
- Mustards: Using both Dijon and whole grain mustards gives you a deeper mustard flavor and a texture upgrade too. If you don’t have whole grain mustard, use extra Dijon instead.
- Garlic: Adds flavor to the sauce. Sub in ½ teaspoon garlic powder if you don’t have fresh garlic (or don’t like raw garlic flavor).
- Lemon Juice and Zest: Really no comparison between freshly zested lemon and fresh squeezed juice versus packaged lemon juice.Â
- Old Bay Seasoning: Love this seasoning that ties directly into that crab cake flavor.
How to Make this Easy Sauce for Crab Cakes
- Finely chop 1 tablespoon capers. Zest half a lemon and juice it.
- In a bowl, whisk together ⅔ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 grated garlic clove, the chopped capers, 2 teaspoons fresh lemon juice, ½ teaspoon lemon zest, and ½ teaspoon Old Bay seasoning.
- Refrigerate for 30 minutes to let the flavors meld.
- Garnish with a sprinkle of Old Bay or chopped fresh chives or fresh parsley before serving.
How to Use This Sauce
This is an easy dipping sauce for crab cakes that also works as a spread for a crab cake or fish sandwich. Also try it spooned over grilled shrimp, or used as a dip for fried fish or fried calamari.
Storage Tips
Store this sauce in an airtight container in the refrigerator for up to 5 days. Because it's mayonnaise-based, I don't recommend freezing it. Freezing can cause it to separate, and the texture won't be the same once thawed.
Recipe FAQs for Crab Cake Sauce
Most remoulade recipes lean spicy, with hot sauce, cayenne pepper, and Creole seasoning or Cajun seasoning. This version skips the heat almost entirely and leans on mustard, capers, and lemon instead, so it stays bright without competing with the crab.
Yes, and I'd actually recommend it. The 30 minute chill is the minimum, but this sauce tastes even better after a few hours or overnight in the fridge.
Definitely. It's great with my Baked Crab Balls, on a fish sandwich, or as a dip for fried shrimp. Try it instead of cocktail sauce for steamed shrimp.Â
Expert Tips
- Grate the Garlic: a Microplane breaks the garlic down so finely it melts into the sauce. That way you don’t get sharp little chunks of garlic in your dip.
- Chop the Capers Small: you want little bursts of brine throughout the sauce, not one large caper in a single bite.
- Chill Time: don't skip the 30 minutes in the fridge. The flavors need that time to meld into the perfect pairing for your crab cakes!
Variations for this Crab Cake Sauce Recipe
Want more heat? Add a dash of hot sauce or a pinch of cayenne. Prefer a more classic remoulade flavor? Swap in Creole spices and a spoonful of chopped dill pickle or dill pickle relish for the capers. Try adding depth of flavor with smoked paprika or Worcestershire sauce.
Fresh herbs like chives or tarragon are also a nice addition if you have them on hand. Chopped green onion makes a great garnish as well. Want something closer to a horseradish sauce or an aioli instead? My Garlic Horseradish Aioli and my Lemon Aioli are great options to serve with crab cakes too.
Other Delicious Sauce Recipes
If you love a good sauce as much as I do, I've got plenty more where this came from. My aioli recipes are especially versatile, great for crab cakes, crab balls, salmon cakes, French fries, or just about anything you'd normally reach for mayo to dip or spread. And I guarantee they are so much better than anything you’ll find at the grocery store.
If you try this Crab Cake Sauce recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
Instagram Users: Now that you've made this sauce for crab cakes recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
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Sauce for Crab Cakes
Ingredients
- 1 tablespoon capers
- â…” cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 garlic clove grated
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon Old Bay Seasoning plus more for garnish
- Freshly ground black pepper to taste
- Chopped chives or parsley to garnish
Instructions
- Finely chop capers.Â
- In a bowl, whisk together mayonnaise, mustards, garlic, chopped capers, lemon juice, lemon zest, and Old Bay Seasoning. Season to taste with freshly ground black pepper.Â
- Refrigerate for 30 minutes to allow flavors to meld.Â
- Garnish with a sprinkle of Old Bay and chopped chives or parsley, if desired.Â
Notes
Nutrition
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
