Crab sauce with mayonnaise is a creamy, tangy condiment that can elevate seafood dishes like crab cakes to new heights of flavor. With just a few simple ingredients, you can make this popular sauce at home in minutes.
In this comprehensive guide, we’ll cover everything you need to know to make incredible crab sauce with mayo, including tips for choosing ingredients, easy step-by-step instructions, serving suggestions, storage recommendations, and answers to frequently asked questions
Benefits of Homemade Crab Sauce
Making your own crab sauce allows you to
- Customize the flavors exactly to your taste
- Use high-quality ingredients like fresh crab meat
- Make it as spicy, herby, or creamy as you like
- Avoid preservatives and stabilizers found in store-bought versions
- Impress guests with an from-scratch condiment
Plus, it takes just 5 minutes of hands-on time – much faster than a trip to the store.
Choosing the Right Ingredients
Great crab sauce starts with excellent ingredients. Here’s what to look for:
Crab Meat
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Fresh lump or backfin crab: Best for delicious chunks in the sauce. Avoid canned.
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Imitation crab: Not ideal, but can work in a pinch. May have a fishy taste.
Mayonnaise
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Full-fat mayo: Gives the richest flavor and creamiest texture. Duke’s and Hellmann’s recommended.
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Light mayo: Reduces calories, but may sacrifice richness.
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Homemade mayo: Lets you control the ingredients, but requires more work.
Seasonings
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Lemon juice: Provides acidity and brightness. Use fresh squeezed.
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Cajun seasoning: Gives classic crab flavor. Tony Chachere’s is a great brand.
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Hot sauce: Adds heat and tang. Louisiana-style preferred.
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Herbs: Chives, parsley, and tarragon add freshness.
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Spices: Paprika, garlic, and cayenne enhance the flavor.
Step-by-Step Instructions
Follow these simple steps for incredible crab sauce every time:
1. Assemble the Ingredients
Grab mayonnaise, lemon juice, Cajun seasoning, hot sauce, crab meat, herbs, and any other flavorings.
2. Make the Sauce Base
In a bowl, whisk together the mayonnaise, lemon juice, seasoning blends, hot sauce, and any spices until smooth.
3. Gently Fold in the Crab
Carefully fold in the crab meat, avoiding breaking it up too much. Retain chunks.
4. Add Herbs and Adjust Flavors
Stir in any fresh herbs, then taste and adjust spices as needed. Add more lemon for acidity or hot sauce for heat.
5. Chill the Sauce
Cover and refrigerate for 30 minutes before serving to allow flavors to meld.
And your homemade crab sauce is ready to take seafood to new flavor heights!
Serving Suggestions
This versatile sauce can upgrade all kinds of seafood dishes:
- Dip for boiled shrimp, lobster, clams, or oysters
- Topping for homemade crab cakes
- Spread for fish sandwiches and po’ boys
- Dipping sauce for hushpuppies and fried pickles
- Sauce for crab boils or crawfish etouffee
- Kick up tuna or chicken salad by mixing some in
For parties, set out the sauce in a bowl alongside an assortment of seafood and vegetables for guests to dip and dunk to their delight.
Storage Tips
Leftover crab sauce will keep in the fridge for 4-5 days. Follow these storage guidelines:
- Store sauce in an airtight container to prevent drying out.
- If the sauce thickens, stir in lemon juice or milk to thin.
- For maximum freshness, consume within 3-4 days.
- Do not freeze, as the texture will become grainy.
Common Questions
Can I use canned crab? Drain it well to remove excess liquid. The flavor may be a bit milder.
Is lemon juice required? It’s highly recommended for brightness, but you can omit if desired.
How long does it last in the fridge? Properly stored, it will keep for 4-5 days. Consume within 3-4 days for best quality.
Can I use Creole mustard? Absolutely! Creole and stone-ground mustards add delightful tang.
Can I freeze the sauce? Freezing is not recommended, as it can cause the texture to become unpleasantly grainy.
Putting It All Together
Making restaurant-worthy crab sauce at home is simple with fresh ingredients, proper techniques, and a few finishing touches. In just minutes, you can conjure up the perfect dipping sauce to dress up any seafood meal. We hope these tips help you create a flavorful sauce your whole family will love. Give it a try and enjoy those rave reviews!
do I have to chill the sauce before using it?
While you don’t technically have to chill the sauce, it is highly recommended that you do. Giving the sauce time to chill allows the flavors to meld together. It will taste even better after it has a chance to chill in the fridge. However, if you are in a rush, you can use it immediately.
Need some inspiration for appetizers? Check out my appetizer recipes page!
about this sauce for crab cakes
Crab cakes might be delicious enough on their own already, but when you pair them with this sauce, they are taken to a whole new level. This creamy, tangy remoulade sauce comes together in 5 minutes and makes every bite better.
The secret’s in the blend of mayo, Dijon, capers, and fresh herbs that adds zip without overpowering your seafood. A touch of hot sauce and creole seasoning really makes this version of the recipe stand out with a bit of heat in every bite. It’s lighter than traditional tartar sauce but packs way more personality. Plus, you can mix it up ahead of time – the flavors get even better after chilling in the fridge!
Don’t limit this sauce to just crab cakes though. It’s delicious on fish sandwiches, as a dip for shrimp, or even drizzled over roasted vegetables for your dinner menu. One batch makes enough for dinner tonight and plenty of tasty leftovers.
With just a few pantry staples and fresh ingredients, you’ll have a restaurant-worthy sauce that makes everything it touches taste fantastic.
mayonnaise. Use your favorite mayonnaise for this recipe. You can use full-fat or light mayonnaise.
mustard. Dijon mustard is preferred for the flavor in this sauce. Do not use yellow mustard.
lemon juice. Fresh lemon juice brings the best tart taste to the recipe.
garlic. A jar of minced garlic is in my fridge, always. It’s the best shortcut possible!
Worcestershire sauce. The tang of this sauce adds more depth to the creamy recipe.
hot sauce. You can use your favorite hot sauce! We usually use Frank’s Red Hot Sauce.
spices. For this recipe, you will need Creole seasoning (you can also use Old Bay seasoning), smoked paprika, salt, and freshly cracked black pepper.
capers. These salty, briny, and savory little bites have a tangy and tartness. It helps bring out the briny flavors in the crab cakes.
chives. Fresh chives give a touch of herbaceous flavor. Alternatively, you can use green onion.
