Two Seafood Sauce Recipes

Two Seafood Sauce Recipes

I may live in the middle of the country, far from any ocean views, but I still love seafood. When I cook meat at home, it is more often than not something from the sea: shrimp, salmon, or tuna (most often). And if I’m being really honest with you all, I often go the lazy route and simply bake some popcorn shrimp or an already seasoned throw-it-in-the-oven filet of some kind during the weeknights. These are two homemade seafood sauce recipes that come in very handy for just such occasions.
The creamy seafood sauce is like a crab cake sauce, or even a more gourmet yum sauce variety. It’s flavorful, creamy, and super easy to make! The other seafood sauce is one I make for things like popcorn shrimp, as it kind of reminds me of cocktail sauce and leans more toward garlic and Thai flavors over horseradish.
Both of these seafood sauce recipes are made from ingredients I pretty much always have on hand. We are one of those households that have too many condiments lining the shelves of our refrigerator, but they come in handy here.
And, if you have leftovers of either sauce, they can be stored in the refrigerator and used within at least the next few days and probably longer. Hope you enjoy! xo. Emma

Two Seafood Sauce Recipes

Course Main Course
Cuisine American
Keyword sauce, seafood
Prep Time 5 minutes
Servings 4 servings
Author Emma Chapman


Creamy Crab Cake Sauce

  • 1/2 cup mayo
  • 1 tablespoon dijon mustard
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1 tablespoon chopped chives/green onions
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon paprika
  • big pinch of cayenne or more to taste, for spice
  • salt & pepper to taste

Thai-Flavored Cocktail Sauce

  • 1/3 cup ketchup
  • 1/4 cup thai chili sauce
  • 1 tablespoon lemon juice + zest
  • 1 tablespoon worcestershire sauce
  • 2 cloves minced garlic
  • 1 tablespoon hot sauce
  • salt & pepper to taste


  • For either sauce, simply whisk all the ingredients together, adding salt and pepper last to taste.

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