Remoulade Crab Meat Herbs (Printable Version)
Creamy remoulade enriched with fresh crab meat and herbs, perfect for enhancing seafood flavors.
# What You'll Need:
→ Base Sauce
01 - 1 cup mayonnaise
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon whole-grain mustard
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon hot sauce
07 - 1 teaspoon Worcestershire sauce
→ Vegetables & Aromatics
08 - 1/4 cup celery, finely diced
09 - 2 tablespoons cornichons or dill pickles, finely chopped
10 - 1 tablespoon capers, drained and chopped
11 - 2 tablespoons red onion, finely minced
12 - 1 small garlic clove, finely minced
→ Herbs
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 tablespoon fresh tarragon, finely chopped
15 - 1 tablespoon fresh chives, finely chopped
→ Crab Meat
16 - 4 oz lump crab meat, picked over for shells
→ Seasonings
17 - 1/2 teaspoon smoked paprika
18 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Whisk together mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, white wine vinegar, hot sauce, and Worcestershire sauce in a medium mixing bowl until completely smooth and emulsified.
02 - Add celery, pickles, capers, red onion, and garlic to the sauce mixture. Stir thoroughly until all vegetables are evenly distributed throughout the base.
03 - Fold in chopped parsley, tarragon, and chives using a gentle motion to maintain their texture and prevent bruising.
04 - Carefully incorporate lump crab meat using minimal folding motions to preserve the delicate meat structure and avoid breaking apart the lumps.
05 - Sprinkle smoked paprika over the mixture and season with salt and freshly ground black pepper. Fold gently to distribute seasonings evenly.
06 - Cover the bowl tightly and refrigerate for minimum 1 hour, allowing flavors to develop and meld together.
07 - Serve chilled as a dipping sauce, sandwich spread, or topping for seafood dishes and fried foods.
# Expert Advice:
01 -
- The combination of two mustards creates this incredible depth that you just cant get from one alone
- Fresh crab meat folded into the sauce makes it feel luxurious without much effort
02 -
- Don't even think about using imitation crab here. The texture difference is immediately noticeable and ruins the elegant feel of the sauce.
- The hour rest time in the fridge is when the magic really happens. Serving it immediately tastes good but serving it after resting tastes extraordinary.
03 -
- Pick through your crab meat over a dark surface so you don't miss any tiny shell fragments
- Chill your mixing bowl for 10 minutes before starting to help the sauce stay cold while you work