The Perfect Pairings: What Kind of Sauce Goes Best with Crab Cakes?

Crab cakes are an absolute delight, with their crispy golden exterior and interior of sweet, delicate crab meat But a good crab cake is so much more than just the cake itself. The right sauce can truly take your crab cake experience to the next level But with seemingly endless sauce options, how do you choose what kind pairs best?

I love cooking up crab cakes, though I’ll admit, preparing whole crabs can be intimidating. Crab cakes provide all that sweet crab flavor in convenient, bite-size patties that are a cinch to cook and eat. The key for great crab cakes is using fresh lump crab meat and just enough breadcrumbs or filler to bind the mixture together.

Though tartar sauce is a classic accompaniment, don’t limit yourself. There are so many sauces that complement crab cakes perfectly From creamy classics to zesty vinaigrettes, read on as I break down the best sauce pairings to truly make your crab cakes shine

1. Tartar Sauce

Let’s start with the obvious Tartar sauce is hands down the most popular choice for serving with crab cakes That tangy blend of mayonnaise, pickles, onions, and herbs is pretty much crab’s BFF. The cool creaminess and acidic bite cuts through the rich seafood flavors beautifully.

I like to make my own tartar sauce so I can tweak the flavors to my taste, amping up the dill or adding a bit of heat with horseradish or hot sauce. But for convenience, bottled tartar sauce works great too. Either way, this classic sauce pairing never disappoints.

2. Remoulade

Remoulade is essentially fancy tartar sauce kicked up about 5 notches. Originating from France, this creamy, piquant sauce contains a mix of ingredients like mayonnaise, mustard, capers, pickles, herbs, garlic, Worcestershire sauce, hot sauce, and more.

It takes some work to put together, but the flavor payoff is so worth it. The spicy, briny, herby blend pairs perfectly with sweet crab. Whip up a batch of remoulade to serve alongside your crab cakes for an upscale twist on the classic tartar sauce combo.

3. Cocktail Sauce

For those who prefer something lighter and brighter, cocktail sauce is a stellar match for crab cakes. The ketchup and horseradish based sauce has a bold, tangy flavor that doesn’t overpower the crab.

I like to doctor up bottled cocktail sauce with extra horseradish, Worcestershire, hot sauce and lemon. But making your own from scratch is easy too. Either way, it’s an ideal choice for those who want something lighter than the mayo-based sauces. A small ramekin of cocktail sauce for dipping is all your crab cakes need.

4. Aioli

Aioli screams summer to me. This garlicky mayonnaise sauce originated in the Mediterranean region and pairs so well with seafood. I love using saffron aioli or lemon aioli on lighter crab cakes, adding a richness without heaviness.

Of course, you can give any aioli flavor twist a try. Sriracha aioli for some heat, chipotle aioli for smoky flavor, or herbed aioli brightened with basil, dill or chives. Make a batch to use on seafood all summer long. Aioli is a definite win with crab cakes.

5. Hollandaise

For a special occasion or restaurant-worthy presentation, serve your crab cakes topped with hollandaise sauce. This luxuriously rich, buttery lemon sauce is a total treat but does require some finesse to prepare.

Making hollandaise can seem intimidating, but with some care it’s doable for even novice cooks. Taking it slow and steady as you melt the butter and delicately whisk in the lemon and egg yolks is key. But the effort is so rewarded when you drizzle that velvety sauce over a crispy hot crab cake.

6. Mango Salsa

Switch gears from the creamy sauces and try an unexpected pairing like mango salsa. The sweet, tropical twist enhances the natural sweetness of the crab so well.

For the freshest flavor, I like to make my own mango salsa with chopped mango, red onion, cilantro, jalapeño, lime juice and a pinch of salt. You can also doctor up a store bought salsa by adding extra mango, lime zest, or a little honey for extra sweetness. Either way, the combo is absolute fire.

7. Pesto

Herby green pesto makes such a visually striking sauce for crab cakes and adds a wonderful freshness. Traditional pesto with basil works great, but you can try other herbs too like cilantro, parsley or mint and pistachios instead of pine nuts.

I love that pesto works nicely drizzled over the crab cake but can also be used as a sauce for side dishes or crusty bread. Make a big batch so you can take advantage of the leftovers too. Pesto crab cakes make for a sophisticated meal.

8. Lemon Dill Sauce

When I want something lighter than mayo-based sauces, lemon dill sauce is my go-to. The vibrant, herby sauce comes together easily with Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper.

The bright, tangy lemon and grassy dill are such a natural pair for sweet crab. For a creamier sauce, use sour cream as your base instead of yogurt. Either way, this fresh sauce really enhances the flavor of crab cakes without overpowering them.

9. Chili Lime Sauce

For a sauce with a little kick, whip up an easy chili lime sauce. The zesty blend of chili garlic sauce, lime juice, fish sauce, garlic, and cilantro has the perfect balance of heat, acidity, and saltiness to complement rich crab cakes.

You can adjust the spice level by adding more or less chili sauce. For extra creaminess, stir in a spoonful of mayo. Drizzle this over your crab cakes or use it as a fun dipping sauce for a Thai spin. The bright flavors pair so nicely with the sweet crab.

10. Rémoulade

Last but not least, let’s circle back to rémoulade. Yes, I already mentioned it, but this sauce is so incredible with crab cakes that it deserves a second shout out. As a refresher, this is a creamy, herby, tangy sauce originally from France.

It takes some work to put together with its long list of ingredients, but every component contributes so much flavor. If you’ve only had tartar sauce with your crab cakes, I highly urge you to give rémoulade a try. The flavor dimension it adds to crab cakes is outstanding. It’s hands down one of my all time favorites.

Sauce Tips for Serving:

• For dipping, place sauce in small ramekins and provide a spoon.

• For drizzling or topping, transfer sauce to a squeeze bottle or dispenser.

• Offer lemon wedges for squeezing over crab cakes as a fresh, light flavor addition.

• Set out a dish of melted butter with lemon juice and spices for dipping.

• Allow about 2-3 tablespoons of sauce per crab cake. Adjust amounts as needed.

• Chill sauces before serving to allow flavors to mingle. Take out any chilled sauce about 15 minutes before serving.

Now that your sauce knowledge is locked and loaded, it’s time to get cooking! Trying out an array of sauces is part of the fun of making crab cakes. Don’t be afraid to experiment with new flavor pairings. With so many options, you could enjoy crab cakes twice a week and not repeat a sauce for months. Let your tastebuds lead the way to find your own ultimate crab cake and sauce pairings.