Crab cakes are a delicious treat, but what sauce goes with them?
I used to think that all crab cakes were good with any sauce, but I was wrong.
And since there are so many different ways to serve crab cakes and so many sauces that go with them.
It can be overwhelming to try to pick the right one!
I’m going to help you make the right choice by telling you about 11 of the best sauces for crab cakes.
They’re all delicious, but they each have their own unique flavor that will make your mouth water.
What Sauce Goes with Crab Cakes?
The best sauce for crab cakes is Hollandaise sauce. This sauce is made with melted butter and egg yolks, which makes it very rich and creamy. It also has lemon juice in it, which gives it a tart flavor.
The combination of these two flavors makes this sauce the perfect accompaniment to crab cakes.
For even more ideas, keep scrolling!
Hollandaise Sauce is a classic, and it’s super simple to make.
- Just melt a stick of butter in a saucepan over medium heat.
- Whisk in two egg yolks, a teaspoon of lemon juice, and a pinch of salt.
- Cook the mixture until it thickens, then remove from heat and whisk in 1/2 cup of warm water.
I like to use this sauce with crab cakes because they’re so rich on their own that the richness of the hollandaise helps balance them out.
Plus, if you’re serving other rich dishes at your dinner party (like steak or salmon), you can use this sauce to help round out the meal without making your guests feel like they’re eating too much fat or calories—because really, isn’t that part of what makes food fun?
2. Tartar Sauce
For me, there’s nothing like pairing tartar sauce with crab cakes.
I love the contrasting flavors and textures of the crispy breading and tender crabmeat, and the tangy bite of tartar sauce helps to balance out what can sometimes be an oily dish.
I usually make my own tartar sauce—it’s so easy!
- Just combine 1/2 cup mayonnaise and 1/2 teaspoon each of lemon juice and prepared horseradish (or more if you like!).
- Then mix in 1 tablespoon chopped fresh parsley or dill pickle relish. You can add more or less according to your preference for how much kick it has!
- Once you’ve made your sauce, it’s time to put everything together into a complete meal.
For me, that means serving my crab cakes with potato salad or French fries on the side and some coleslaw on top!
3. Chili Sauce
My favorite way to make chili sauce is to combine 1/2 cup of ketchup with 1/2 cup of chili sauce and 1 tablespoon of Worcestershire sauce.
This is a great all-purpose sauce that goes well with crab cakes because it adds a little heat and spice, but still leaves the rich flavor of the crab cakes intact.
I like to pair this sauce with my favorite side dish: rice pilaf.
The pilaf provides a nice complement to the rich flavor of the crab cakes by adding some extra texture and spice.
When I’m looking for a complete meal, I like to serve this combination with some corn on the cob—the sweetness really complements the spiciness of the chili sauce.
I love honey mustard sauce! It’s a great way to jazz up any dish and add a bit of sweetness.
I like to make this sauce by mixing equal parts honey, mayonnaise, and mustard together.
I find that if you use too much of one ingredient, the flavor gets too overpowering—so it’s important to keep them balanced.
To match these foods together and make a complete meal, I recommend pairing your crab cakes with some sautéed veggies (like broccoli), or even some brown rice!
I like to make tarragon sauce with a little bit of butter, half and half, and some fresh tarragon.
I heat it up on the stove in a small saucepan until it gets nice and hot, then pour it over my crab cakes.
I pair this sauce with crab cakes because they’re both creamy and flavorful, but also delicate enough that the sauces can complement their flavor without overwhelming them.
When I’m having dinner with friends or family members who don’t like seafood as much as I do, it’s important for me to make sure all of our meals have something in common so we can all share food—and tarragon sauce is perfect for that!
I also love making lemon-dill sauce for my crab cakes.
It’s not too garlicky and has just the right amount of acidity, so it goes great with the crab.
I also like to pair it with a little bit of fresh spinach sautéed in olive oil, salt, and pepper.
That way, I’ve got some greens in there to make sure I’m getting all the vitamins and minerals I need!
I think that this is a really great meal for nights when you’re looking for something light and fresh but still want to keep things interesting.
A lot of people think that seafood is boring, but if you find a good sauce that goes well with it, then you can be sure that your meal will be anything but boring!
I am obsessed with Dijon mustard sauce.
It’s so simple and easy to make, but it adds so much flavor to whatever you’re cooking.
I like to make this sauce by mixing together Dijon mustard, mayonnaise, lemon juice, salt, pepper, and garlic powder.
It’s so good on chicken and fish!
But my favorite way to use this sauce is when I’m making crab cakes.
My husband loves crab cakes with a little bit of everything—crab meat, bread crumbs, eggs, butter—and he loves them topped off with some lemon juice and a little bit of Dijon mustard sauce (he doesn’t like spicy food).
So now when we go out for lunch on Saturdays or Sundays after church we always stop at our favorite seafood restaurant where they serve the best crab cakes in town!
Lemon Butter Sauce is delicious on its own, but it really shines when you pair it with crab cakes.
I like to make the lemon butter sauce by combining lemon juice and melted butter in a small saucepan over low heat.
Once the butter has melted, I stir in some fresh parsley and serve it with my crab cakes.
As delicious as this sauce is on its own, it’s even better paired with crab cakes.
The tartness of the lemon juice complements the sweetness of the crab cakes perfectly, and the earthy taste of fresh parsley adds an extra level of complexity to the flavor profile.
If you’re looking for something that’s light but still filling and flavorful, this combination is perfect!
I like to make this sauce in just a few steps.
- First, I chop some fresh horseradish root and add it to a food processor along with some mayonnaise, lemon juice, and sugar.
- Then I put it in the fridge for about 30 minutes so the flavors can meld together.
- After that, it’s time to prepare the crab cakes! I like to bake them so that they’re crispy on the outside but still tender and delicate inside.
But if you prefer pan-frying or grilling them, you can do that too!
Now it’s time to enjoy these delicious foods together!
You can serve them with any kind of side dish—I recommend roasted vegetables or a salad made with tomatoes and avocado—and have a complete meal that will delight your taste buds.
10. Salsa Verde
I love making a big batch of salsa verde, because it’s so versatile.
It’s great on tacos, or just served up with tortilla chips.
Here’s how I like to make this sauce:
- First, I take fresh parsley, cilantro, and dill. I roughly chop all three of them up and then put them in a food processor with some garlic cloves.
- Then I blend them until they’re finely chopped and have formed something kind of like pesto.
- Next, I heat up some extra-virgin olive oil in a medium saucepan over medium heat.
- When the oil is hot enough (but not smoking), I add the blended herbs and garlic to the pan and let them cook until they’re soft—about five minutes or so.
- Then I add diced tomatoes (fresh or canned), lime juice, salt, pepper, Tabasco sauce, and Worcestershire sauce to my pan.
- Stir everything together well until it begins to simmer; then turn off the heat and let it cool down for at least 15 minutes before serving it on top of your favorite crab cakes!
If you want to pair these foods together for a complete meal, try serving them with some baked sweet potatoes or steamed broccoli florets.
11. Mango Chutney
I like to make mango chutney in the summertime when I’m feeling especially tropical.
It’s so delicious, and it pairs so well with bold flavors like crab cakes!
When making a meal that includes mango chutney, I think about how the flavors will complement one another.
For example, if you’re making a curry dish that includes mango chutney, then you’ll want to think about pairing it with something that has a strong flavor profile as well.
You could do this by serving your curry over rice or by serving it with bread or naan bread.
What Dip Goes with Crab Cakes?
When looking for a dip to go with your crab cakes, you want something that is going to be creamy and smooth, yet not too heavy. Aioli, or garlic mayonnaise, is a perfect option because it has a nice, light flavor that will not overpower the delicate taste of the crab cake. Another great option is a remoulade sauce, which is similar to aioli but has a bit more of a zesty flavor.
What Sauce Goes with Crab Cakes? (11 Best Sauces)
- Hollandaise Sauce
- Tartar Sauce
- Chili Sauce
- Honey Mustard
- Tarragon Sauce
- Lemon-Dill Sauce
- Dijon Mustard Sauce
- Lemon Butter Sauce
- Horseradish Sauce
- Salsa Verde
- Mango Chutney
- Pick your favorite sauce from this list to serve with your crab cakes.
- Prepare the rest of your meal.
- Be ready to munch in no time!