Zesty Remoulade Crab Meat (Printable Version)
Creamy remoulade mixed with tender crab meat delivers bold, spirited flavor great for dips or seafood.
# What You'll Need:
→ Remoulade Sauce
01 - 1 cup mayonnaise
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons Creole or stone-ground mustard
04 - 1 tablespoon prepared horseradish
05 - 1 tablespoon fresh lemon juice
06 - 2 teaspoons hot sauce
07 - 2 teaspoons Worcestershire sauce
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
→ Aromatics & Herbs
12 - 1/4 cup finely chopped celery
13 - 1/4 cup finely chopped scallions
14 - 2 tablespoons finely chopped fresh parsley
15 - 1 tablespoon finely chopped fresh tarragon
16 - 2 tablespoons finely chopped cornichons or dill pickles
17 - 1 tablespoon capers, rinsed and chopped
→ Crab Meat
18 - 8 oz lump crab meat, picked over for shells
# How To Make It:
01 - In a medium bowl, whisk together the mayonnaise, Dijon and Creole mustards, horseradish, lemon juice, hot sauce, Worcestershire sauce, smoked paprika, cayenne, salt, and black pepper until smooth and fully combined.
02 - Stir in the celery, scallions, parsley, tarragon, cornichons, and capers. Mix until all ingredients are evenly distributed throughout the sauce.
03 - Gently fold in the lump crab meat using a spatula, taking care not to break up the delicate crab pieces. Maintain visible chunks of crab for texture.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop and meld together. The mixture can be made up to 24 hours in advance.
05 - Serve chilled as a dip with crackers or vegetables, as a topping for seafood dishes, or as a spread for sandwiches and po' boys.
# Expert Advice:
01 -
- You get all the elegance of crab with hardly any cooking involved
- The sauce keeps for days in the fridge and tastes even better over time
- It transforms simple crackers or vegetables into something guests cant stop eating
02 -
- Overmixing the crab will turn it into mush so fold gently and stop as soon as combined
- The flavors really do develop after sitting so try to make it at least an hour ahead if possible
03 -
- Pick over the crab meat while it's still in the package and spread it on a white plate to spot any shell fragments
- Room temperature ingredients blend more smoothly than cold ones straight from the fridge