Zesty Remoulade Crab Meat

The first time I made this remoulade was for a summer dinner party when I forgot to buy a sauce for the crab cakes I had already promised guests. Within five minutes of mixing everything together, I realized I should have been making this all along. The way the tangy, spicy creaminess coats every piece of sweet crab is something that makes people pause mid-bite and ask what's in it.

Last summer my neighbor brought over fresh crab from a weekend trip to the coast, and we spent the whole afternoon standing around the kitchen counter trying different combinations. This version won because someone accidentally used both mustards instead of choosing one, creating this incredible depth that we couldn't stop tasting.

Ingredients

• Mayonnaise: The creamy backbone that holds everything together, use real mayonnaise not Miracle Whip for the best flavor
• Dijon mustard: Adds sharpness and cuts through the richness of the crab
• Creole mustard: The coarse texture and extra spice that makes this distinctly remoulade
• Horseradish: Provides a gentle heat that wakes up the palate
• Fresh lemon juice: Brightens all the heavy cream elements and balances the sweetness
• Hot sauce and Worcestershire: The dynamic duo that layers in umami and subtle warmth
• Smoked paprika: Gives a beautiful color and subtle smoky undertone
• Cayenne pepper: Your adjustable heat knob depending on how bold you want it
• Celery and scallions: Fresh crunch that contrasts with the tender crab
• Fresh herbs: Parsley brings brightness while tarragon adds a lovely anise note if you choose to use it
• Cornichons and capers: The briny, acidic punch that makes this sauce sing
• Lump crab meat: The star of the show worth every penny for those sweet succulent chunks

Instructions

Build the sauce base:

Whisk together the mayonnaise, both mustards, horseradish, lemon juice, hot sauce, Worcestershire, smoked paprika, cayenne, salt, and pepper until completely smooth.

Add the crunch:

Fold in the celery, scallions, parsley, tarragon, cornichons, and capers until they're evenly distributed throughout the creamy base.

Gently incorporate the crab:

Use a light hand to fold in the crab meat so those gorgeous lumps stay mostly intact.

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes to give all the flavors time to get acquainted.

Serve it up:

Serve chilled however you like with crackers, vegetables, on seafood, or as a sandwich spread that makes everything better.

Save

My cousin served this at her wedding reception as a passed appetizer on tiny toasted rounds, and I watched guests actually crowd around the waiter's tray asking for seconds. Something about crab and remoulade makes people feel like they're eating at a restaurant instead of a party.

Make It Your Own

Half mayonnaise and half Greek yogurt creates a lighter version that still delivers plenty of flavor. Old Bay seasoning instead of some of the salt and paprika gives it a more traditional Maryland crab taste. A touch of minced garlic or shallot can add another layer of savoriness.

Serving Ideas Beyond The Basics

Spread it on a brioche bun with fried shrimp or use it as the base for crab deviled eggs at your next gathering. It makes an incredible topping for fried green tomatoes or stuffed into avocado halves for an easy lunch.

Ways To Stretch This Recipe

When crab prices are high, mix it with shredded cooked shrimp or even diced cooked shrimp. The sauce is robust enough that you can use half the amount of seafood and still get something delicious.

• Fold in cooked shrimp chunks for a seafood medley
• Use it as a dip for steamed artichokes or roasted vegetables
• Thin it with a splash of cream for an instant pasta sauce

Save

There's something deeply satisfying about making something that tastes restaurant fancy in under twenty minutes while barely breaking a sweat.

Recipe FAQs

→ What gives this sauce its zesty flavor?

The zesty flavor comes from a combination of Dijon and Creole mustards, horseradish, lemon juice, hot sauce, and smoked paprika, creating a lively, tangy profile.

→ Can I use canned crab meat instead of fresh?

Yes, high-quality canned crab meat works well if fresh lump crab is unavailable, though fresh offers a superior texture and flavor.

→ How long should the sauce chill before serving?

Chilling for at least 30 minutes allows the flavors to meld and intensify, resulting in a well-rounded taste experience.

→ What are some serving suggestions for this remoulade blend?

It pairs wonderfully as a dip for crackers or vegetables, a sandwich spread, or a flavorful topping for seafood and fried green tomatoes.

→ Can I adjust the spice level in this sauce?

Absolutely. Modify the amount of hot sauce and cayenne pepper to suit your preferred heat intensity without compromising the sauce's balance.