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!

Tartar Sauce (the Best Crab Cake Sauce Recipe)

Get ready to try your new favorite sauce! This EASY Remoulade for Crab Cakes will take your seafood game to the next level.

Remoulade for Crab Cakes

dijon mustard

chives (, minced)

horseradish

sweet pickle relish

In a small food processor or small bowl, whisk together the ¼ cup mayonnaise, ¼ cup dijon mustard, grated or minced 1 garlic clove, 2 tablespoons fresh lemon juice, 1 tablespoon Old Bay Seasoning, minced 1 tablespoon chives, 1-2 teaspoons prepared horseradish, 1 teaspoon sweet pickle relish 1 teaspoon Worcestershire sauce until fully combined.

Serve immediately or chill for 1 hour before serving.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings!

This was such a quick and delicious sauce! I didn't realize how easy this was to make and is so much better than the store bought version! A great sauce to have on hand, indeed!

This remoulade sauce is so much better than store-bought. Thanks for the recipe!

I usually go for tartar sauce for crab cakes but this time I wanted to try something different. This is like a jacked up version of a tartar sauce! I would use this on hamburgers or even as a dip! its just finger lickin' 
good!

Love how easy this recipe is. It’s perfect for our family!

I've been searching for a great sauce to go with my crab cakes. This remoulade is just what I was looking for.  Definitely my new favorite sauce for seafood.

Look no further for this sauce to serve with crab cakes. It is light, flavorful and the perfect addition to any seafood dish for dipping or drizzling.

white vinegar

ketchup

capers

honey

paprika

coarse kosher salt

Combine the 1/2 cup mayonnaise, 1 tablespoon white vinegar, 1 tablespoon ketchup, 1 tablespoon lemon juice, 7-8 capers, 2 teaspoons honey, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika and 1/2 teaspoon coarse kosher salt in a small food processor. Blend well until combined and capers are well chopped.

Chill for 1 hour to let flavors marry.

If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

This is now my favorite sauce for crab cakes.  My granddaughter thinks it tastes like yum yum sauce.  I will also make this as a side sauce for chicken wings or to use as an option along side of the cocktail sauce when serving shrimp cocktail.  I actually forgot to put the chopped spring onion in the sauce, so I used it to sprinkle the sauce that was on top of my crab cakes.  I must say that the chopped spring onion truly takes the flavor of this wonderful sauce to yet another level!  Thank you, Jessica.

The crab sauce is delicious.  The only I did not add capers.  Will make this again

Excellent easy recipe that was perfect for crab cakes!

AMAZING!!!  I made this with King Crabcakes but can see that it will go with so many other dishes.  Thank you for sharing!

I made this tonight for a group of 7 and everyone loved it!  I didn't have capers on hand so used about 1 1/2 tsp of pickle relish.  It was my first recipe I found that sounded good and will be my last.  No need to look further!

Great recipe but I will reduce the 1/2 tsp kosher course salt to 1/4 tsp, as it was a bit too salty in my opinion.

I looked for a sauce recipe on the fly and so glad I came across this. I didn’t have capers so I made it without and it was still delicious!!

This is a great crab cake sauce!! Thank you for the recipe!! I had all ingredients and have made this now 3 times.

This was the perfect sauce for our crab cakes. My husband and I both loved the flavor as it was not over powering. I do not the flavor of Old Bay and I had all the ingredients on hand. Thank You

I was looking for a recipe like this, thank you for sharing! I can't wait to try it soon!

What an interesting sauce recipe. Pinned to try this soon. Thanks for sharing.

This recipe tasted great and we were pleasantly surprised on how easy it was, will make it again for sure!

This is a delicious sauce for crab cakes, fish, shrimp etc.. Can't wait to try it out.

This sauce sounds perfect! I'll be making it with some extra hot sauce- yum!

https://www.youtube.com/watch?v=a6b6EfHI0fE

Maryland crab cakes, when made right, consist of primarily fresh lump crab meat with very little filler (think: eggs, bread or cracker crumbs, and mayonnaise). The delicate nature of the sweet, fresh crab meat demands a sauce that complements it rather than overpowering it!

This Crab Cake Sauce does just that. The next time you need a homemade remoulade sauce recipe to use as a dip or a spread, try this quick and easy one — it’s a great way to elevate any fish or shellfish!

⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ 

CRAB CAKE SAUCE INGREDIENTS: 
o 1/2 cup mayonnaise
o 1 tablespoon white vinegar
o 1 tablespoon ketchup
o 1 tablespoon lemon juice
o 7-8 capers
o 2 teaspoons honey
o 1/2 teaspoon garlic powder
o 1/2 teaspoon onion powder
o 1/2 teaspoon paprika
o 1/2 teaspoon coarse kosher salt

 🖨 PRINT RECIPE HERE: 
https://mysaucerecipes.com/crab-cake-sauce-recipe/

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