Remoulade sauce for crab cakes (no mayo) is a lemony, tangy, just the right amount of smoky, sauce that pairs wonderfully with seafood. Use this classic sauce recipe on crabs cakes and po' boys.
I recently shared a recipe for air fryer crispy crab cakes-- delish. But what is even more delish? Crab cakes with the perfect dipping sauce! I love them with just lemon juice squeezed on top or even tartar sauce, but this easy crab cake sauce takes only 5 minutes to make and is totally worth it.
I like to make it about 30 minutes ahead of time, and allow it to sit in the fridge. This lets all of the flavors marinate together and really reach their full flavor potential.
This sauce has classic seafood accompaniments like fresh squeezed lemon juice and Old Bay seasoning mixed into a mayonnaise base for a versatile sauce that you can use for more than just crab cakes! Po' boys, fries, chicken tenders, it's universally delicious.
What is remoulade sauce?
Remoulade sauce is originally from France and is used as a dipping sauce for french fries.
Seeing as Louisiana and cajun food has a lot of french influence, this sauce made it's way over to the states. Louisiana Remoulade has more spices and zip to it than the original from the addition of ingredients like Old Bay seasoning, paprika, and often hot sauce.
You will also notice the color in cajun remoulade is more pinky-peach due to the spices, whereas french remoulade is typically more cream colored.
Looking for more sauce recipes?
Ingredients in remoulade sauce for crab cakes
- mayo
- Old Bay Seasoning
- paprika
- lemon juice
- dijon mustard
- green onions
- salt
How to make crab cake sauce
Combine all ingredients in a small bowl.
Refrigerate for 30 minutes before serving.
Recipe tip
This sauce is great on more than just crab cakes! Use it on crispy fried shrimp, as a sandwich spread, or as a dipping sauce for fries. It has a great tang to it and would make a delicious burger sauce as well!
Variations and substitutions
- Add a few dashes of Louisiana hot sauce for a spicy kick
- Add 2 tbsp. of drained capers for more tang
- Add 2 tbsp. of dill pickle relish for it to more closely resemble tartar sauce
Storage
Store any leftovers in an airtight container in the fridge for up to a week.
Remoulade Sauce for Crab Cakes (with Mayo)
Ingredients
- ½ cup mayo
- 1 tsp. Old Bay Seasoning
- 1 tsp. paprika
- ½ lemon juiced
- 1 tsp. dijon mustard
- 2 tbsp. green onions chopped
- ½ tsp. salt
Instructions
- Combine all ingredients in a small bowl.
- Refrigerate for 30 minutes before serving.
Leave a Reply