Best Sauce to go on Crab Cakes

I like hollandaise sauce on crab cakes

Creolaise or maltaise, hollandaise with a bit of creole mustard in it and hollandaise with OJ in it. Another choice would be buerre noisette, buerre blanc with browned salt free butter in it.
it comes with a natural citrus element to it from the lemon juice in the beurre blanc

I'd be willing to bet money Shirley can make a mean fish stick.

No sauce for me. Thanks

I like a sweet compliment to my crab cakes. You can make a quick sauce out of apricot jam, hot mustard, ginger, and a little red pepper flake.

Sounds a little goofy, but it is good. you can use just about anything to add sour, bitter or other profile you want to the jam.

The "tomato" sauce to which I was referring was Cousin's Creole Tomato dressing. That's probably where you got the "creole" reference also. The dressing tastes somewhat like a white remoulade sauce. You can find it around BR. I usually buy it at Calvin's in the vegetable section near the lettuce.

Otherwise, I've used a variety of sauces-traditional red remoulade, hollandaise, citrus or an herby type hollandaise, lemon butter sauce, buerre blanc sauce, fruit based salsa....sort of depends on how I decide to season the crabcake. I changed that up sometimes. For the more fluid sauces, I usually put them on the plate and sit the cake atop the sauce so one side of the cake maintains crispiness. Personal preference.

Bernaise

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Yea I was thinking of doing a Beurre Blanc sauce to go with it.

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If doing this, I sometimes make it a bit more lemony or use more citrus if I'm going with another flavor. I add some zest when I do that. You don't want it too sharp, though. I use lemon zest in my crabcakes, always. I like the fresh component it adds without being too heavy on the straight lemon flavor.

The Creole Tomato Dressing is very good with them, though.