crab cake sauce

Delicious, easy Maryland-style crab cakes with a garlicky yogurt dipping sauce.

Crab Cakes

red bell pepper

scallions, (finely chopped)

mayonnaise

egg, (lightly beaten)

lemon juice

Old Bay seasoning

herbs, ((I use thyme + oregano))

garlic powder

salt and black pepper, (to taste)

each) crab meat, (drained and flaked)

vegetable oil

butter

yogurt

garlic, (minced)

dried herbs, ((I used mint + parsley))

Reserve 1/2 cup crumbs and set aside on a plate.

In a mixing bowl combine 1 cup crumbs, peppers, scallions, mayonnaise, egg, lemon juice, old bay seasoning, herbs, garlic powder, salt, and pepper.

Add the crab meat and stir it all together until well combined. If mixture is too wet, add more crumbs to the crab mixture to reach desired consistency.

Divide the mixture into 8 balls.

Place reserved crumbs in a plate and roll each crabmeat ball in the crumbs; gently flatten to make a thick patty.

Heat oil and butter in a large nonstick skillet over medium-high heat.

Add crab cakes to the hot oil; cook for 3 to 4 minutes, or until golden brown.

Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown and cooked through.

Transfer crab cakes to a paper towel lined plate to drain.

In the meantime prepare the Yogurt Dip by adding all the Dip ingredients to a small mixing bowl; whisk to combine.

Serve crab cakes with the Dip.

This creamy, lemony, smokey, and spicy remoulade sauce pairs amazingly with any seafood! It makes a wonderful crab cake sauce or po’ boy sauce.

Remoulade Sauce | Crab Cake Sauce

mayo

Tablespoon dijon mustard

chives

worcestershire sauce

lemon zest

½ teaspoon smoked paprika

cayenne pepper

salt & pepper

Mix all the ingredients together in a bowl and serve it as a condiment.

The BEST Crab Cakes recipe couldn&#39;t be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

lump crab meat*

bell pepper ((yellow, red,

eggs (, separated)

Old Bay Seasoning

garlic (, minced)

Tablespoon fresh cilantro (, chopped)

salt and black pepper (, to taste)

cornstarch

olive oil

panko bread crumbs

Tablespoons chives (, finely chopped)

lime juice

chipotle chili powder

salt and black pepper

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).

Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. 

Refrigerate for at least one hour, or up to 5 hours.

Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch. 

Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.&nbsp;

Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Serve warm with chipotle mayo sauce for dipping.

https://content.jwplatform.com/videos/a3dqdd3l.mp4

This homemade Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

This Cajun-Style Remoulade Sauce is a creamy and ultra flavorful sauce with a glorious kick of spicy Cajun flavors.

Cajun Remoulade Sauce

mustard

garlic (grated

Tbsp prepared horseradish (or creamed horseradish)

Tbsp paprika

Cajun seasoning

lemon juice (fresh) (or pickle juice)

Worcestershire sauce

hot sauce

parsley

cayenne pepper (optional)

Add all ingredients in a mixing bowl, whisking to combine well.

Cover and refrigerate for at least 1-2 hours.

Serve with your favorite seafood recipes.

You can use it on hamburgers, chicken, onion rings, dipping sauce for shrimp, French fries, chicken tenders, shrimp, fish and poor boy sandwiches

I have made this recipe several times now and it is truly one of my favorites. It tastes best when it has time to meld in the fridge so definitely make ahead if you can. I never have horseradish on hand when I make this but it is delicious without it. I skip the cayenne pepper and add extra Cajun seasoning. Love this recipe and recommend everyone tries it!

Used vegan Worcestershire sauce because of a seafood allergy and pickle juice as suggested as a lemon juice alternative and it was amazing! Gonna have to find more recipes to use it with.

My go to recipe, I have made this many times and everyone loves it!

So yummy!  I didn't have creole mustard.  I used spicy brown mustard instead.

Oh yes!!! There was a local Cajun restaurant near me that closed down and my family used to frequent. We had been craving their po boys ever since, and this sauce is (almost) spot on to theirs!! Thanks a lot!!

Love love love this sauce and so easy to put together!

What a great recipe - perfect with her air fryer shrimp!!

I'm sorry, but I had to correct the recipe because I felt it had too much mustard! It may be my fault for using brown deli style mustard, because I didn't have creole or grainy! But I would think my brown mustard would have been milder, but it overwhelmed the other ingredients! Next time I'll start with half the mustard! You can always add, but can never take out! Another ingredient I added was chili sauce or shrimp sauce.

This remoulade sauce went perfectly with our dinner the other night! Can't wait to make this again! Such a big hit here!

It sounds really easy to make! Sauces make food even better!

This Cajun-Style Remoulade Sauce is couldn't look any more perfect!

This looks so delish, can't wait to make it. Thank you for sharing all your tasty recipes! I enjoy following you on Instagram and see all the great things you post. Thanks again!!

Made this for my crab cakes and it turned out amazing! Tastes like my fave Cajun restaurants!

Wow, I love the creaminess and all the flavors in this cajun sauce! I added minced pickles, Perfect!

This creamy and lemony Old Bay Crab Cake Sauce pairs amazingly with all types of seafood dishes like crab cakes and po&#039;boys!

Crab Cake Sauce Recipe

tartar sauce

Old Bay Seasoning, (more or less depending on preferance)

lemon (juice)

Combine all ingredients.

In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.

Serve or store.

Serve immediately with crab cakes or store in a glass jar for later.

Just made this.  I Made my own tartar sauce, then, added her recipe.  I added Old Bay (1/2 Tab is 1 1/2 tsp), so the Old Bay was perfect.  This sauce just made the normal Tartar sauce a step ahead!  Will be doing this from now on!  Thank You......

I guess gag recipes are the new thing on the internet, and I sure hop this is one of them because this was the worst sauce I have ever tasted! Maybe it's just a typo and it should have been 1 teaspoon of Old Bay or something, but the way it's written came out awful!

This sauce was GREAT wouldn't change a thing. I had to triple this recipe because I was serving 6 people. Everyone loved it on the walleye cakes.

I loved this! Next time I would use less old bay, but I think this is personal preferance.

This sauce is just what I was looking for!  It's kind of like a tarter sauce with a little ZING!  Thanks!

Way too salty. Maybe1t of old bay! Had to dump most out and add Mayo. Once it was diluted to one teaspoon it was okay.

OMG !! This is one thing that I require with crab cakes or even prawns or tuna. Seafood feels incomplete without the sauce. Love the creamy texture and flavor this easy sauce has

This is heaven sent! This is a big hit in our house. This will never leave our list when we do cooking for the family night. Thanks!

This crab cake sauce was divine and so tasty! My daughter and I made crab cakes today, and I came across this recipe and decided to give it a try. So delicious and perfect!

Time to make some crab cakes so I can have this delicious sauce again!

This sauce was sooo simple to make and complimented our crab cakes perfectly!

Crab cakes deserve only the best when it comes to toppings. That&#039;s where this tartar sauce really shines – lemony and tart but also slightly sour and sweet, when you need the best crab cake sauce recipe, this finger-licking-good sauce is it!

Tartar Sauce (The Best Crab Cake Sauce Recipe)

baby dill pickles (finely diced (or about 1/3 cup finely diced other dill pickles))

dill (finely chopped)

onion powder

lemon juice (more to taste)

sugar

dijon mustard (optional)

salt and pepper (to taste)

Stir together all ingredients.

Cover and chill until ready to use.

Store in airtight container in fridge up to one week.

https://content.jwplatform.com/videos/sGqBhxgW.mp4

Crab cakes deserve only the best when it comes to toppings. That’s where this tartar sauce really shines – lemony and tart but also slightly sour and sweet, when you need the best crab cake sauce recipe, this finger-licking-good sauce is it!

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The most viewed crab cake sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Remoulade Sauce | Crab Cake Sauce

Crab Cakes

Cajun Remoulade Sauce

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The most viewed crab cake sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine