Crab cakes are traditionally served with a remoulade sauce. Other sauces commonly paired with crab cakes are tartar sauce and cocktail sauce. Plain ketchup or whole grain mustard can also be used.
Remoulade is an egg based sauce invented in France. The basic recipe uses hard boiled egg yolks and oil to make an aioli, a creamier variation of mayonnaise. To this, onions, garlic, mustard, horseradish and seasonings are added. Variations to the basic remoulade recipe include the addition of pickles, ketchup or curry depending upon the region. Tartar sauce is a mayonnaise based condiment seasoned with pickles, onions and lemon juice. Cocktail sauce is a simple ketchup based sauce mixed with horseradish and lemon juice.