Maryland crab cake sauce

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Maryland crab cake sauce

When you travel to Maryland, you will see crabs everywhere, especially during summer months. Picnic table is covered with seafood and the scent of Old Bay. The sauce for crab cakes is based on mayonnaise and mustard, but I also added lemon juice for a savory taste. You can adjust the recipe to your taste and change spices accordingly.

If you travel around Maryland, you’ll see that almost everyone has their own version of sauce for crab cakes. I share my version because it’s very simple and easy, you don’t need any fancy ingredients or expensive components. It’s a great substitute to ketchup to any other meal, you can use it for chicken and sandwiches.

Maryland crab cake sauce

You don't have to travel to Maryland to make flavorful and delicious crab cakes. They are just like the ones that you can find in a restaurant! All you need is a good recipe, and this one will help you get the first part right: a rich and creamy sauce. It's really easy to make and you will add this to the list of your favorite recipes.

Course Lunch & dinner
Cuisine American, Maryland
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6
Calories 150 kcal


  • 40 g mayonnaise
  • 250 g mustard
  • 40 g lemon juice
  • 40 g melted butter


  1. Take a small bowl and add lemon juice, mayonnaise and mustard. You can use homemade mayo or buy in a store, just make sure it doesn't have additional flavors.

  2. Preheat the oven to 450F, make your crab cakes. This time is enough for the sauce to set and get more flavorful. Serve your cakes with the sauce.

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