Making a good crab cake sauce recipe is almost as important as making good crab cakes.
Because, if you make a so-so sauce, then it won’t be worthy enough to serve atop your delectable crab cakes!
Crab Cake Sauce Recipe
As a born and raised Marylander, I have lots of crab recipes under my belt, including 2 recipes for incredible homemade crab cakes (made with Maryland blue crabs of course!):
Although some of the ingredients in these two recipes differ, as well as how you cook them, one thing that remains the same is the type of sauce I serve them with.
Oh, and of course I always use fresh crab meat!
I know, I’m very lucky I live on the East Coast being a crab lover!
Undoubtedly, this great recipe for remoulade sauce raises the bar with it’s fresh herbs and perfect flavor alongside any crab cake.
Here is the list of ingredients for the perfect, creamy sauce:
- Shallots or Green/Spring Onions
- Fresh Tarragon
- Dijon Mustard
- Fresh Parsley
- Ground Red Pepper
How To Make Crab Cake Sauce
Obviously, I don’t really need to even add steps to this recipe.
As a matter of fact, all you need to do is put all of the ingredients in a medium to large size bowl and mix it well.
That’s pretty much it!
After that, just place it in the refrigerator to keep it fresh.
Then, when it’s time to eat, transfer your sauce into a small bowl, or these cute little dipping sauce/condiment bowls (Amazon).
Now, serve your Maryland crab cakes and flavorful sauce with a side dish of crispy french fries (I know, not so healthy) and you’ve got yourself an awesome meal!
Clearly, this homemade remoulade sauce recipe is incredible just the way it is!
However, here are some substitutions you can make if you’re not into all of the above ingredients.
- Use your favorite mayonnaise including canola mayo or olive oil mayo. Just don’t use anything pre-spiced or with different flavors because it will change the taste of your remoulade sauce.
- If you can’t find shallots in the grocery store, it’s perfectly fine to use green onions, scallions, chopped Vidalia, white, red or yellow onion.
- Fresh tarragon is optional. It has a very distinct, somewhat strong flavor, which in my opinion somewhat interferes with the crab flavor in the crab cakes. However, if you like it, go for it!
- Swap yellow mustard or creole mustard for Dijon mustard.
- Don’t skip the capers! I LOVE capers! They’re like tiny green olives and they add such a great taste to the sauce. You can add them whole or chopped.
- The ground red pepper is optional. I actually use Old Bay Seasoning on my crab cakes which already has red pepper in it.
- Some people like to eat their crab cakes with cocktail sauce. We really like the Kelchner’s brand, sold at Weis, Giant, Safeway, Wegmans, & Martins grocery stores.
- Lastly, other ingredients I’ve seen in remoulade sauce recipes are:
- Pickle Juice
- Hot Sauce
- Fresh Garlic
- Freshly Squeezed Lemon Juice (save some lemon wedges as a garnish)
- Worcestershire Sauce
- Onion Powder
- Cajun Seasoning or Creole Seasoning
- Chopped Bell Pepper
- Black Pepper
- Cayenne Pepper
How To Store
As per all sauces with a mayonnaise base, you will want to store any leftovers in an airtight container in the refrigerator.
This perfect dipping sauce will last in the refrigerator for up to 5 days.
Crab Cake Sauce Recipe
Crab Cake Sauce Recipe – Remoulade Sauce
- ¼ cup Mayonnaise
- 2 tsp Shallots or Spring Onions, minced
- 1 tsp Fresh Tarragon, chopped, Optional
- 1 tsp Fresh Parsley, chopped
- 1 ½ tsp Dijon Mustard
- ¾ tsp Capers, whole or chopped
- ¼ tsp Ground Red Pepper, Optional
- Combine all ingredients in a medium to large bowl. Note: Tarragon has a strong taste, so this is an optional ingredient based on your taste preferences.
- Mix to thoroughly combine.
- Refrigerate until ready to serve.
- Serve in a sauce bowl alongside crab cakes.
- Use any type or brand of mayo that you prefer except for pre-spiced mayonnaise.
- Swap green onions, scallions or chopped white, red or Vidalia onion.
- Fresh tarragon has a very distinct, somewhat strong flavor. This is an optional ingredient based on your taste preferences.
- You can swap yellow mustard or creole mustard for Dijon mustard.
- Capers are like tiny green, salty olives that add flavor to your sauce.
- Ground red pepper is optional. I use Old Bay Seasoning on my crab cakes which already has red pepper in it.
Finally, for more amazingly delicious crab recipes, click on over to: