What Goes Well With Crabcakes

So, you’ve got a pile of golden, crispy crabcakes sitting on your plate. They’re little flavor bombs of sweet crab, tangy mayo, and a hint of Old Bay. But now you’re staring at them, wondering: what goes with these beauties? Don’t worry, I’ve got your back.

The Classic Duo: Tartar Sauce vs. Remoulade

Let’s start with the obvious: sauces. Tartar sauce is the loyal, creamy friend you can always count on. It’s simple—just mayo, pickles, a squeeze of lemon—and it never steals the spotlight.

But then there’s remoulade, the cooler, spicier cousin. Think of it as tartar sauce that went to Paris and came back with a smoky, tangy attitude. Which one do you reach for? Ask yourself: are you in a chill, familiar mood, or feeling adventurous?

The Fresh Factor: A Simple Salad

Those crabcakes are rich and buttery, so you need something to cut through all that goodness. A crisp, simple salad is like a deep breath between bites. Toss some arugula with a squeeze of lemon, a drizzle of olive oil, and maybe a few shavings of Parmesan.

The peppery bite of the greens wakes up your palate. It’s the palate-cleansing hero you didn’t know you needed. Without it, you’d be drowning in creamy bliss—and while that sounds nice, your taste buds will thank you for the break.

Starch Matters: Fries, Slaw, or Both?

Let’s talk about sides that hug your crabcakes. French fries are the party guests who never leave—they’re salty, crunchy, and utterly reliable. But coleslaw? That’s the cool, crunchy guest who brings a tangy vibe.

Why not have both? Imagine a plate with a crabcake, a pile of fries, and a scoop of vinegary slaw. It’s a texture symphony: crispy, crunchy, creamy, and fresh all at once. Is there anything more satisfying?

What Goes with Crab Cakes? 8 Delicious Seafood Sides

The Drink Factor: Beer, Wine, or Something Zesty

You can’t eat crabcakes without a drink that plays along. A cold, crisp beer—like a pilsner or a wheat beer—fades into the background, letting the crab shine. It’s like the bass player in a band: understated but essential.

If you’re more of a wine person, go for a dry white like Sauvignon Blanc or a unoaked Chardonnay. They’re zesty and bright, like a conversation that keeps you on your toes. And for the adventurous? A glass of hard cider—it’s fruity, bubbly, and surprisingly perfect with the sweet crab.

Vegetables That Steal the Show

Not all veggies are boring—some are actually secret weapons for crabcakes. Roasted asparagus with a squeeze of lemon? Yes, please. The charred, earthy flavor plays off the tender crab like a dance partner who knows all the moves.

Or try grilled corn with a sprinkle of chili powder and lime. It’s like bringing a beach party to your plate. The sweetness of the corn mirrors the crab’s sugar, while the spice adds a kick that keeps you going back for more.

The Unexpected: Fruit Salsas and Pickles

Here’s where things get cool. Mango salsa—diced mango, red onion, cilantro, and a squeeze of lime—is a tropical explosion. It’s like a vacation in a spoon, and it makes your crabcakes feel exotic. Who needs a flight?

5 Sides You Should Be Serving With Crab Cakes

Pickles, too, are underrated. Not dill spears from a jar, but quick-pickled cucumbers or radishes. They’re crunchy, vinegary, and insanely refreshing. Pair them with your crabcake, and you’ve got a side that’s both fun and functional—like a funny joke that also tells the truth.

Bread or No Bread?

Sometimes you just want to eat your crabcake between two slices of something. A soft, buttery brioche bun transforms it into a sandwich that’s basically a hug. Add some lettuce, tomato, and that remoulade, and you’re in heaven.

But if you skip the bread, you’re letting the crabcake be the star. It’s like choosing to listen to an album without skipping tracks—you get the full experience. Try both and see which mood fits.

The Final Bite: Keep It Simple

Here’s the secret: crabcakes are already pretty perfect. You don’t have to do much. A squeeze of fresh lemon, a sprinkle of flaky sea salt, and maybe a dab of hot sauce—that’s all you need some days. The magic is in the crab itself, sweet and tender from the sea.

So next time you’re plating up, ask yourself: What vibe do I want? Whether you go classy with wine and salad, casual with fries and slaw, or adventurous with mango salsa, you can’t go wrong. Crabcakes are forgiving like that—and that’s why we love them.