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The Boat Shed Kitchen

Creamy Tangy Crab Cake Sauce

This creamy tangy crab cake sauce is the perfect pairing for seafood, especially golden, crispy crab cakes. Made with mayo, relish, Old Bay, and lemon, it’s a quick no-cook condiment that brings bold flavor in every spoonful.
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Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings: 2
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper

Method
 

  1. Place all ingredients into a mixing bowl.
  2. Whisk everything together until smooth and well combined.
  3. Cover and refrigerate for 1–2 hours before serving to let the flavors meld.
  4. Store leftovers in the fridge for up to 5 days.
  5. See full steps with tips & photos → https://theboatshedcafe.com/creamy-tangy-crab-cake-sauce/

Notes

• Use a glass bowl to prevent absorbing odors from the relish or vinegar.
• You can adjust seasoning to taste—add a dash of hot sauce if you love heat.