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Creamy herb sauce in a white bowl with fresh herbs on a wooden board, similar to this crab cake sauce
Chef Emma

Crab Cake Sauce (Remoulade-Style)

A creamy, tangy remoulade-style sauce for crab cakes made with mayonnaise, mustard, lemon, relish, horseradish, hot sauce and Old Bay.
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Prep Time 5 minutes
Chill (optional) 30 minutes
Total Time 35 minutes
Servings: 6 servings (2 tbsp each)
Course: Condiment, Sauce
Cuisine: American, Cajun
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup mayonnaise 110 g, full-fat
  • 2 tbsp Dijon or Creole mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp sweet pickle relish or chopped capers
  • 1 tsp prepared horseradish
  • 1 tsp Louisiana-style hot sauce more to taste
  • ½ tsp Old Bay seasoning
  • ½ tsp smoked or sweet paprika
  • 1 small garlic clove finely grated
  • 1 tbsp fresh parsley finely chopped

Equipment

  • Small mixing bowl
  • Whisk
  • Microplane or fine grater

Method
 

  1. Finely grate the garlic.
  2. Whisk the mayonnaise, mustard, lemon juice, horseradish and hot sauce until smooth.
  3. Stir in the relish or capers, Old Bay, paprika, garlic and parsley.
  4. Taste and adjust with more lemon, hot sauce or a pinch of sugar. Thin with 1 to 2 teaspoons water or pickle juice if needed.
  5. Cover and chill 30 minutes before serving with crab cakes and lemon wedges.

Notes

Makes about ¾ cup, enough for 6 crab cakes. Keep refrigerated in a covered jar and use within about 5 days; don't leave it out more than 2 hours. Does not freeze well. Calories are an estimate per 2-tablespoon serving from USDA FoodData Central values.