Remoulade Crab Meat Herbs

The first time I made this remoulade was for a summer crab boil that almost got rained out. Something about having all that fresh crab meat already picked and ready made me want to dress it up instead of serving it plain. Everyone ended up hovering around the dipping bowl more than the main crab platter.

I started experimenting with adding crab directly into remoulade after a trip to New Orleans where I had something similar at a tiny corner spot. The texture contrast between the creamy sauce and tender crab lumps is what keeps me coming back to this version.

Ingredients

• 1 cup mayonnaise: Real mayo makes a difference here. I've tried lighter versions and they just don't carry the mustard flavors the same way.
• 2 tablespoons Dijon mustard: This provides the sharp tang that cuts through the richness.
• 1 tablespoon whole-grain mustard: The seeds add little bursts of texture and a milder mustard flavor throughout.
• 2 tablespoons fresh lemon juice: Fresh is absolutely necessary. Bottled juice gives it a weird artificial brightness.
• 1 tablespoon white wine vinegar: Adds a subtle acidic note that complements the mustard.
• 1 teaspoon hot sauce: I use Tabasco but any vinegar-based hot sauce works beautifully.
• 1 teaspoon Worcestershire sauce: Don't skip this. It adds that mysterious umami note people can't quite identify.
• 1/4 cup celery, finely diced: Provides a crucial crunch that contrasts with the creamy base.
• 2 tablespoons cornichons or dill pickles: Cornichons are more traditional but good dill pickles work perfectly fine.
• 1 tablespoon capers, drained and chopped: These little salty buds brighten everything up.
• 2 tablespoons red onion, finely minced: Soak the minced onion in cold water for 10 minutes if you want to mellow the bite.
• 1 small garlic clove, finely minced: One clove is plenty. You want just a whisper of garlic here.
• 2 tablespoons fresh parsley, finely chopped: Flat-leaf parsley gives a fresher flavor than curly.
• 1 tablespoon fresh tarragon, finely chopped: This herb is what makes it taste like a restaurant remoulade. Don't skip it.
• 1 tablespoon fresh chives, finely chopped: Adds a mild onion flavor and pretty green flecks.
• 120 g lump crab meat: Splurge on good lump crab. The texture matters so much in the final result.
• 1/2 teaspoon smoked paprika: Regular paprika works but smoked adds this lovely depth.
• Salt and freshly ground black pepper: Taste before adding much salt. The crab and condiments already provide quite a bit.

Instructions

Build your flavor base:

Whisk together the mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, white wine vinegar, hot sauce, and Worcestershire sauce until completely smooth. Take your time with this step to ensure everything is fully incorporated.

Add the crunch:

Stir in the celery, pickles, capers, red onion, and garlic until everything is evenly distributed throughout the sauce. The mixture should start looking thick and speckled with colorful bits.

Bring in the herbs:

Fold in the chopped parsley, tarragon, and chives gently. You want to maintain some texture rather than mashing everything into a uniform paste.

Add the star ingredient:

Gently fold in the crab meat being extremely careful not to break up those precious lumps. Use a rubber spatula and light strokes to keep the crab pieces intact.

Season to perfection:

Sprinkle in the smoked paprika then add salt and pepper to taste. Remember the crab and condiments already bring saltiness so start light.

Let it rest:

Cover the bowl and refrigerate for at least 1 hour but honestly 2 to 3 hours is even better. This rest period is non-negotiable for letting all those flavors become friends.

Serve it up:

Bring it out cold and serve as a dip for shrimp or spread it onto a po boy sandwich. It also makes an incredible topping for grilled fish fillets.

Save

This sauce became my go-to for summer entertaining after I served it at a small dinner party and my friend's husband literally asked to take the leftovers home. Now I always make a double batch just to be safe.

Make It Ahead

This sauce actually improves after 24 hours in the refrigerator which makes it perfect for party planning. The herbs will soften slightly but the flavors meld together beautifully.

Serving Ideas

Beyond dipping fried seafood or spreading onto sandwiches try serving it over roasted vegetables or use it as a sauce for grilled shrimp skewers. It's surprisingly versatile.

Storage Tips

This will keep tightly sealed in the refrigerator for 3 to 4 days though the fresh herbs will start to lose their vibrant color after day 2. Give it a good stir before serving again.

• Always store it in a glass container rather than plastic
• Let it sit at room temperature for about 15 minutes before serving
• Never freeze this as the texture will separate and become grainy

Save

There's something deeply satisfying about a sauce that can transform simple ingredients into something that feels like a special occasion treat.

Recipe FAQs

→ Can I prepare the remoulade ahead of time?

Yes, refrigerate for at least one hour to allow flavors to meld and the sauce to develop its signature taste.

→ What can I substitute for tarragon if unavailable?

Dill is a great alternative that provides a fresh, slightly different herbal note.

→ Is it possible to make the sauce spicier?

Adding extra hot sauce or a pinch of cayenne pepper will increase the heat level.

→ Can the mayonnaise be partially replaced for a lighter version?

Yes, using half Greek yogurt instead of all mayonnaise lightens the sauce without compromising texture.

→ What dishes pair well with this remoulade?

It works wonderfully as a dip, sandwich spread, or a topping for shrimp, fried seafood, or grilled fish.