This post may contain affiliate links. See my disclosure policy.
This creamy Crab Cake Sauce is the perfect quick and easy dipping sauce for crab cakes. Made with mayo, Dijon, lemon juice, Old Bay seasoning, Worcestershire sauce, and fresh chives, it’s tangy, savory, and comes together in just 5 minutes.
I originally created this crab cake sauce to go with my Maryland crab cakes, but I quickly discovered it pairs perfectly with all kinds of seafood recipes, from spicy Cajun shrimp to crispy air fryer salmon bites.
Made with mayonnaise, Dijon mustard, fresh lemon juice, Old Bay seasoning, and Worcestershire sauce, this easy crab cake dipping sauce is creamy, tangy, and packed with Maryland-style flavor. It’s similar to a mild remoulade-style sauce, but simpler (and less spicy than my Cajun-style remoulade sauce), making it the perfect complement to sweet jumbo lump crab meat.
Why You’ll Love This Recipe
- Quick and easy: This homemade crab cake sauce takes just 5 minutes to whip together. That’s it. It’s made with simple ingredients and there’s no cooking required.
- Make-ahead friendly: The flavor gets even better after chilling, making it the perfect sauce to prep ahead for parties and seafood dinners.
- Versatile: Spoon it over warm crab cakes or use it as a dipping sauce. It’s also great with shrimp, salmon cakes, fried fish, seafood sandwiches, and grilled veggies.
Table of Contents
What Is Crab Cake Sauce?
Crab cake sauce is a creamy, tangy dipping sauce served with crab cakes. It’s similar to a mayo-based remoulade-style sauce, but this version is simpler, milder, and made with classic Maryland flavors like Old Bay seasoning, Dijon mustard, lemon juice, and Worcestershire sauce.
It has the same creamy, tangy flavor we love in a remoulade-style sauce, but without the boldness of Cajun seasoning, hot sauce, capers, or horseradish.
Ingredients You’ll Need
You only need 8 simple, easy-to-find ingredients to make this homemade crab cake sauce.
- Mayonnaise: The creamy base of the sauce. Use a good-quality mayonnaise (or try making homemade mayonnaise) since it makes up most of the recipe.
- Dijon mustard: Adds tangy, slightly sharp flavor that balances the richness of the mayonnaise.
- Fresh lemon juice: Brightens the sauce and helps cut through the richness of the crab cakes. Bottled, shelf-stable lemon juice is not recommended.
- Old Bay seasoning: A savory spice blend that adds classic Maryland-style seafood flavor.
- Worcestershire sauce: Adds depth, saltiness, and a subtle umami flavor.
- Salt and black pepper: Just enough to season the sauce without overpowering the crab.
- Fresh chives: Add mild onion flavor and a fresh finish. Fresh parsley may also be used.
Can I use Greek yogurt instead of mayonnaise?
You can replace part or all of the mayonnaise with plain Greek yogurt, but the sauce will taste tangier and less rich. For the best flavor and texture, I recommend using mayonnaise or a combination of mayonnaise and full-fat Greek yogurt.
How to Make Crab Cake Sauce
To make this crab cake sauce, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, salt, and black pepper until smooth. Stir in the fresh chives, then cover and refrigerate for 15-20 minutes to let the flavors blend.
Serve chilled as a dipping sauce, or spoon a little over each crab cake before serving.
Recipe Tips
- Use fresh lemon juice. Crab cakes are rich, delicate, and worth the fresh lemon juice. Bottled lemon juice is not recommended here because it can taste flat or overly acidic.
- Chill before serving. Even 15 minutes helps the sauce taste more balanced.
- Go easy on adding (extra) Old Bay. Before adding extra Old Bay seasoning, consider what you plan on serving the sauce with. Crab cakes are usually pretty well-seasoned, so too much can make the whole dish taste too salty.
- Too thick? Add a tiny splash of water or lemon juice.
Serving Ideas
This crab cake sauce isn’t just for crab cakes. In fact, it’s really delicious with a variety of seafood recipes, vegetables, and crispy, fried finger foods like fried okra, homemade French fries, and baked sweet potato fries. You can also try it with:
Make-Ahead and Storage Tips
This crab cake sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and stir before serving. The flavor gets even better after it has time to chill.
Freezing is not recommended because mayonnaise-based sauces can separate and become watery after thawing.
More Sauces to Serve with Crab Cakes
Crab cakes are delicious with all kinds of creamy, tangy, and slightly spicy sauces. This Maryland-style sauce is my favorite because it is simple, mild, and versatile, but there are plenty of other sauces that pair well with sweet crab meat. Great options include tartar sauce, garlic aioli, spicy mayo, and Cajun-style remoulade:
If you try making this crab cake sauce recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Crab Cake Sauce
Ingredients
- 1 cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon finely chopped fresh chives
Instructions
- Add the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, salt, and black pepper to a small mixing bowl.1 cup mayonnaise, 1½ tablespoons Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, ½ teaspoon Worcestershire sauce, ⅛ teaspoon salt, ⅛ teaspoon black pepper
- Whisk until the sauce is smooth, creamy, and evenly combined. Scrape down the sides of the bowl as needed to remove any streaks of mustard or seasoning.
- Fold in the finely chopped chives until they are evenly distributed throughout the sauce.1 tablespoon finely chopped fresh chives
- Cover the bowl and refrigerate for at least 15 minutes before serving. This gives the flavors time to blend and helps the sauce taste more balanced.
- Serve chilled with crab cakes as a dipping sauce, or spoon a small amount over each crab cake just before serving.
Notes
- Old Bay seasoning: Old Bay gives this sauce its classic Maryland-style seafood flavor. Add a little more if you want a stronger Old Bay flavor, but keep in mind that the crab cakes may already be seasoned.
- To make gluten-free: Use a gluten-free Worcestershire sauce.
- To make it thinner: Whisk in a small splash of lemon juice or water if you prefer a looser dipping sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Freezing: Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
