Crab Cake Sauce
This creamy Crab Cake Sauce is the perfect 5-minute dipping sauce for a variety of seafood dishes like po’boys, this Easy Blackened Shrimp Recipe and, of course, these Maryland Crab Cakes.
As a born and raised Marylander, I take more pride in my crab cakes than, well, pretty much anything else. So when I tell you that this remoulade is everything your crab cakes have been missing, I truly mean it. Like, I’m-not-even-using-exclamation-points mean it.
This aioli sauce features authentic Maryland flavors like Old Bay seasoning, fresh lemon juice, creamy tartar sauce, and Worcestershire sauce—the perfect combination for highlighting jumbo lump crab meat!
Why You’ll love This Recipe
- 5 Minutes: Whip up a batch of this Old Bay Sauce in just five minutes. That’s like a commercial break (when people actually watched commercials).
- Seafood Party: Even though it’s called Crab Cake Sauce, this creamy remoulade is also delicious on Baked Salmon Cakes, Cilantro Lime Spicy Shrimp Tacos and much more.
- Authenticity: You’ll find a lot of recipes out there for Crab Cake Sauces. This one, though, is as true a Maryland Crab Cake sauce can get. Hey, I gotta represent!
ingredients you will need
- Tartar sauce: Some recipes call for mayo, but tartar sauce carries much more flavor.
- Old Bay seasoning: No real seafood recipe is complete without the flavors of Old Bay Seasoning. It’s a mix of celery salt, red pepper, black pepper, and paprika.
- Lemon juice: Seafood’s best friend, lemon adds zest and freshness.
- Worcestershire sauce: Adds the perfect balance of tangy, savory, sweet, and salty flavors.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
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! I know, right?
It has since transformed into different versions with different uses. Although, you can still dip it in your french fries if you so choose! Try my Air Fryer French Fries!
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!
love crab? try these:
- Maryland Crab Pretzels
- Best Maryland Crab Dip
- Crab Fries
- Crab Stuffed Shrimp
- Air Fryer Crab Rangoons
If you tried this Crab Cake Sauce or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Crab Cake Sauce Recipe
Ingredients
- 1/4 cup tartar sauce
- 1 teaspoon Old Bay Seasoning, more or less depending on preferance
- 1/2 of a small lemon juice
- 1/2 teaspoon worcestershire sauce
Instructions
- In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.1/4 cup tartar sauce, 1 teaspoon Old Bay Seasoning,, 1/2 of a small lemon, 1/2 teaspoon worcestershire sauce
- Serve immediately with crab cakes or store in a glass jar for later.
Notes
- 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.
- 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!
Nutrition
Recipe FAQ’s
I highly recommend using a remoulade sauce for crab cakes. However, if you’re looking to venture away from crab cake dipping sauces, try my 5 Minute Spicy Mayo, Chili Garlic Sauce, or Copycat Chick Fil A Sauce Recipe.
Maryland crab cakes are iconic and beloved for their simplicity and emphasis on showcasing the sweet, delicate flavor of blue crab.
I love crab cakes so much, I always make sure they’re the star of the show. However, I’d suggest serving them with Roasted Yellow Squash, Red Wine Mushrooms, Air Fryer Broccoli, Roasted Broccolini, or Israeli Couscous Recipe.
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.
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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very good, I’m going to do this again, Thanks 😊
I want to try this, but have 1 question on the lemon, what does that equal out to 1 tablespoon or more ? I have lemon juice, or do I need a fresh lemon ? Thank you
You can use lemon juice! I’d say about 1-2 teaspoons, give it a taste after 1 teaspoon and see what you think 🙂
will this go with lobster cakes?
Definitely!
can’t wait to whip this sauce up and make some crab cakes. thank for making the recipe short sweet and very simple. we appreciate your time and effort, let’s be honest even a home chef needs help from Tim to time to get outta the dinner rut we all find ourselves in. Again thank for sharing.
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!
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.
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.
Glad you were able to make it work for you!
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!