How to Make Delicious Crab Sauce with Mayo: A Step-by-Step Guide

Crab sauce with mayo is a simple yet mouthwatering sauce that goes perfectly with crab cakes, seafood boils, sandwiches and more. With just a few ingredients, you can make this tasty sauce in minutes. In this comprehensive guide we will walk you through everything you need to know to make incredible crab sauce with mayo right at home.

Crab sauce, also known as remoulade, is a creamy, tangy sauce made with mayonnaise as the base. It originated in France as a condiment for meats, but is now popularly used as a seafood sauce. The crab meats adds delicious sweet flavor that complements the creamy mayo.

This versatile sauce can be used as:

• A dip for boiled crab legs or crawfish
• A topping for crab cakes to add moisture and flavor
• A spread for seafood sandwiches and po’ boys
• A sauce for fried seafood platters

The mayonnaise base makes the sauce rich, while ingredients like lemon juice, mustard, hot sauce, and spices add tanginess, heat, and extra flavor. The crab meat lends sweetness and texture.

By making your own crab sauce at home, you can control the flavor and consistency exactly to your liking. It’s also very easy to make – the sauce comes together in just 5 minutes or less!

Tips for Making Great Crab Sauce

Here are some helpful tips to ensure your homemade crab sauce turns out perfectly:

• Use fresh, high-quality crab meat. Lump or backfin crab meat works best to get large, delicious chunks in the sauce. Use crab that is freshly cooked for the sweetest flavor.

• Make sure your mayonnaise is fresh. For the best flavor and texture use mayo that hasn’t been sitting in your fridge for months.

• Add lemon juice. The acidity brightens up the sauce and balances the richness. Squeeze in some fresh lemon juice.

• Season with Cajun or Creole seasoning. The blend of spices like garlic, paprika, oregano and cayenne add wonderful flavor. Tony Chachere’s is a great option.

• Include a hit of heat Hot sauce, horseradish and cayenne pepper bring heat to cut through the creamy mayo

• Stir in fresh herbs. Chives, parsley or tarragon add freshness and color.

• Let it chill for maximum flavor. Letting the sauce chill for 30 minutes lets the flavors marry.

• Make it your own! Customize with ingredients like mustard, pickle relish, capers, vinegar and more.

Step-by-Step Instructions

Follow these simple steps for fail-proof crab sauce:

Gather Your Ingredients

You’ll need:

• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1-2 teaspoons hot sauce (Tabasco, Crystal, etc)
• 1-2 teaspoons Cajun seasoning
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 tablespoon chopped fresh herbs like chives, parsley or tarragon
• Salt and pepper to taste
• 6-8 oz fresh crab meat

Make the Sauce

1. In a medium bowl, combine the mayonnaise, mustard, lemon juice, hot sauce and Cajun seasoning.
2. Add the cayenne, paprika, herbs and a pinch each of salt and pepper.
3. Fold in the crab meat gently to avoid breaking it up. You want nice chunks in your finished sauce.
4. Taste and adjust any seasonings as desired.
5. For maximum flavor, cover and refrigerate for 30 minutes before serving.

And your tangy, spicy crab sauce is ready! Add more mayo to make it creamier or more lemon juice to make it more tart.

Serving Suggestions

This versatile crab sauce can be used in so many seafood dishes:

• Serve it alongside boiled crab legs for dipping.
• Use it as a topping for homemade crab cakes.
• Spread it on a shrimp or fish po’ boy sandwich.
• Offer it as a sauce for fried seafood baskets.
• Serve as a dip for fried green tomatoes, hushpuppies or fries.

For parties, set out the sauce in a bowl with an array of items for dipping like shrimp, scallops, crackers and vegetables. It’s sure to be a crowd-pleaser!

Storage Tips

Leftover crab sauce will keep in the refrigerator for 4-5 days. Here are some storage tips:

• Store the sauce in an airtight container to prevent drying out.
• If the sauce thickens over time, simply stir in a bit of lemon juice or milk to thin it.
• For maximum freshness, use within 3-4 days.
• Don’t freeze the sauce, as this will cause the texture to deteriorate.

Variations

Once you master the basics, try out flavor variations on the sauce:

• Mexican crab sauce: Use cilantro instead of traditional herbs. Add diced tomatoes, jalapeños, lime juice and chopped avocado.

• Spicy Sriracha crab sauce: Use less mayo for a thinner sauce. Add Sriracha, a teaspoon of sesame oil and minced garlic.

• Old Bay crab sauce: Use Old Bay seasoning instead of Cajun seasoning. Add some horseradish.

• Herbed crab sauce: Use all fresh herbs like chives, tarragon, dill, basil and parsley. Omit hot sauce for a milder flavor.

• Tangy crab sauce: Mix in sweet pickle relish, capers, vinegar, mustard and red onion.

FAQs

Can I use imitation crab meat?

Real crab meat is ideal for the best texture and flavor. Using imitation crab meat may result in a sauce that is overly fishy or salty tasting.

What kind of mayo works best?

A rich, high-quality mayo makes the creamiest, smoothest sauce. Duke’s and Hellman’s are excellent options.

Do I need to use lemon juice?

The lemon brightens the flavor of the sauce, so it’s recommended. But you can leave it out if you prefer. Add a splash of vinegar or white wine instead.

Can I use Creole mustard instead of Dijon?

Yes, Creole mustard has a great tangy flavor that would work beautifully. You can also try stone-ground or whole grain mustard.

How long will the sauce keep in the fridge?

Stored properly in an airtight container, the sauce will keep for 4-5 days in the refrigerator. For best results, use within 3 days.

Making your own crab sauce is simple, quick and lets you customize the flavors exactly how your like them. Keep a batch in the fridge to dress up seafood anytime or bring to parties. We hope these tips help you whip up the perfect crab sauce!