This creamy and lemony Old Bay Crab Cake Sauce pairs amazingly with all types of seafood dishes like crab cakes and po’boys!
Jump lump crab cakes are delicious in their own way, trust me, when I say this remoulade sauce for crab cakes is out of this world fantastic!
Made with tartar sauce, Old Bay seasoning, Worcestershire sauce, and lemon juice, this sauce is everything your crab cakes have been missing.
Easy Crab Cake Sauce Recipe
Although crab cakes speak (and shine) for themselves, there is nothing better than the perfect dipping sauce to shake up the dish.
As a born and raised Marylander, I understand that crab crabs rank right under or right next to the air we breathe, so there is nothing more important than keeping my recipe authentic, delicious, and made to highlight the jumbo lump crab meat.
This aioli sauce features the authentic and true Maryland flavors of Old Bay seasoning, fresh lemon, creamy tartar sauce, and Worcestershire sauce.
Swing by your local fish market, grab some crab for the best homemade Maryland Crab Cakes, and let’s get cooking!
Crab Cake Sauce Ingredients
Tartar sauce: this is the base to our sauce. Some recipes call for mayo, but tartar sauce is so much better and carries much more flavor.
Old Bay Seasoning: no true seafood recipe is complete without the flavors of Old Bay Seasoning. The seasoning is a mix of: Celery Salt, Red Pepper, Black Pepper, and Paprika.
Lemon juice: seafood’s best friend; lemon adds just the perfect amount of zest to the sauce making it refreshing and leaving you wanting more.
Worcestershire sauce: adds in the perfect balance of tangy, savory, sweet, and salty flavors. Worcestershire sauce is the perfect final ingredient to our sauce.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to Make Crab Cake Sauce
In less than 5 minutes, you can whip up the perfect sauce for any seafood dish; crab cakes, lobster rolls, po’boys, you name it!
To make the sauce, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and Worcestershire sauce in a small bowl. That’s it!
What sauce goes with crab?
One thing I love about seafood is the many different sauces you can pair with your dish. I highly recommend using a remoulade sauce for crab cakes.
However, if you are looking to adventure away from crab cake dipping sauces. Below are some other tasty recommendations:
What is remoulade sauce made of?
Remoulade sauce (pronunced rei·moo·laad) was actually invented in France as a condiment originally meant for french fries! How crazy?!
It has since transformed into different versions with different uses (although, you can still dip your french fries if you so choose.)
Depending on the area you are in your remoulade sauce will change. However, for the most part remoulade sauce has a creamy base like tartar sauce or mayonnaise, herbs, and spices. If you are in the south, expect some cajun seasoning or even boiled eggs!
What goes well with crab cakes?
Crab cakes are your shining star, don’t try to outdo them with an overly fancy dish. Here are some of my favorites:
What is the difference between tartar sauce and remoulade?
Remoulade and tartar sauce have very similar ingredients. However, remoulade adds a wide variety of herbs, vinegar, and sometimes hot sauce.
Tartar sauce is made up of just a few ingredients, typically mayonnaise, capers, and sweet pickles.
What to serve crab cake sauce on
Besides crab cakes, there are plenty of other things that taste delicious with this Old Bay Sauce! Try some of these:
More Crab Recipes
More Recipes To Try
- Air Fryer Filet Mignon
- Creamy Garlic Tuscan Salmon
- Hawaiian Shrimp Taco Bowl
- Miso Glazed Chilean Sea Bass
What do you store your sauces in?
I love to store my homemade sauces in these Weck jars. You can also purchase wooden or plastic lids if you prefer those. The jars look so nice, I don’t mind leaving them on the counter!
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Crab Cake Sauce Recipe
- 1/4 cup tartar sauce
- 1/2 tablespoon Old Bay Seasoning, more or less depending on preferance
- 1/2 of a small lemon juice
- 1/2 teaspoon worcestershire sauce
- In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.
- Serve immediately with crab cakes or store in a glass jar for later.
- Try to make sure you are using a tartar sauce you’ve tried and enjoyed, recently I made this using a new tartar sauce I haven’t tried before and it was not as good. I really enjoy the Whole Foods brand tartar sauce.
This sauce was sooo simple to make and complimented our crab cakes perfectly!
Time to make some crab cakes so I can have this delicious sauce again!
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!
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!
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
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.
Glad you were able to make it work for you!
This sauce is just what I was looking for! It’s kind of like a tarter sauce with a little ZING! Thanks!
I loved this! Next time I would use less old bay, but I think this is personal preferance.
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 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!
Hi Danny – thanks for your….feedback. I and many others LOVE old bay, so more is more to us old bay lovers. The recipe does say “more or less depending on preference. Next time you have something to say about a recipe maybe you could think before you type and express yourself a little more kindly. I can’t imagine you would say these exact words to my face.
Danny. You will learn with some life experience that there is no perfect recipe that suits everyone’s tastes. Maybe you don’t like this one. And that is okay. There is no need to lash out and throw a temper tantrum. The recipe clearly states “more or less to taste”. The difference between 1/2TB and 1tsp is 7.5ml and 5ml respectively. Basically one shake of the bottle. Some of us shake extra Old Bay on our crab cakes, blue crab, crab legs, shrimp, chips, fries and many other things while we are eating. And some people don’t like it at all. Have you posted and put your name to a recipe as great as this one online that thousand might try at home and then critique in a public forum for you? Let us know! I am excited to try it.