Some kind of cajun / chipotle / sriracha mayo or tartar sauce!
Wassersammler
Maybe a lemon caper sauce, or a classic remoulade
Stone7575
I like a nice remoulade but a proper crab cake doesn’t really need a sauce.
GarrusBueller
Ravigote!
Djikass
Tartar
TungstenChef
I like a homemade tartar sauce with plenty of capers, lemon juice, and fresh dill.
CrankyGamer68
A mustard aïoli with a splash of water of water hot sauce.
easycheesay
Ideally none. As a Maryland native, I never put sauce on mine. If it’s well made it should be moist enough. I’m also reluctant to order a crab cake anywhere outside of the DMV/surrounding beaches.
fake-august
I like about a million lemons squeezed on top.
Sooperballz
mayo, horseradish, relish, lemon juice.
Less of each as you read it
AynesJ773
Cheap but private label liquor
Obahmah
If you don’t have Remouladde…… then Thousand Island works pretty good, certain Horseradish sauces work great too
Summertyme_13
Shrimp sauce
Calm-Ad-4409
Remoulade or Plain old mustard (the Maryland way).
murph0969
Beurre blanc
musicman3321
Spicy mayo from the sushi spot.
lady_fresh
One of my favorite steakhouses does a dill and lemon aioli with their crab cakes, and it’s perfect – bright and tangy, but not overpowering to the delicate flavor of the crab.
Hopeful_Atmosphere16
Lime Aioli
Initial-Fishing4236
Louis Dressing.
mayo, chili sauce, diced onion, parsley, cayenne, heavy cream folded in
Fishtails
A zesty aioli
Duke2daMoon
Sauce gribiche
Unfair_Holiday_3549
Hotsauce.
AtomAntvsTheWorld
Garlic chili oil or béarnaise sauce
klrhsu722
No sauce needed if it’s a good crab cake! Maybe just a buttered bun if anything. Don’t ruin the flavor of the crab meat! 🤤
stuckonpost
Sundried tomato Aioli… yes all of my culinary experience is from the 90’s.
28 Comments
Remoulade
Some kind of cajun / chipotle / sriracha mayo or tartar sauce!
Maybe a lemon caper sauce, or a classic remoulade
I like a nice remoulade but a proper crab cake doesn’t really need a sauce.
Ravigote!
Tartar
I like a homemade tartar sauce with plenty of capers, lemon juice, and fresh dill.
A mustard aïoli with a splash of water of water hot sauce.
Ideally none. As a Maryland native, I never put sauce on mine. If it’s well made it should be moist enough. I’m also reluctant to order a crab cake anywhere outside of the DMV/surrounding beaches.
I like about a million lemons squeezed on top.
mayo, horseradish, relish, lemon juice.
Less of each as you read it
Cheap but private label liquor
If you don’t have Remouladde…… then Thousand Island works pretty good, certain Horseradish sauces work great too
Shrimp sauce
Remoulade or Plain old mustard (the Maryland way).
Beurre blanc
Spicy mayo from the sushi spot.
One of my favorite steakhouses does a dill and lemon aioli with their crab cakes, and it’s perfect – bright and tangy, but not overpowering to the delicate flavor of the crab.
Lime Aioli
Louis Dressing.
mayo, chili sauce, diced onion, parsley, cayenne, heavy cream folded in
A zesty aioli
Sauce gribiche
Hotsauce.
Garlic chili oil or béarnaise sauce
No sauce needed if it’s a good crab cake! Maybe just a buttered bun if anything. Don’t ruin the flavor of the crab meat! 🤤
Sundried tomato Aioli… yes all of my culinary experience is from the 90’s.
Remoulade is the standard sauce when out dining
Old bay mixed in vinegar