Cajun Remoulade with Crab

The first time I made this remoulade was for a last-minute seafood boil with friends. Someone brought an extra container of lump crab meat and I threw together whatever was in the fridge, not expecting much. That bowl was empty before the shrimp even hit the table, and now I can't imagine serving seafood without it.

I learned the hard way that letting it sit in the fridge makes all the difference. Once I rushed it and served it immediately, and while still good, the flavors hadn't married yet. Now I always make it at least an hour ahead, sometimes the night before if I'm feeling particularly organized.

Ingredients

• 1/2 cup mayonnaise: The creamy backbone that holds everything together, use real mayo not miracle whip
• 2 tablespoons Creole mustard: Adds that authentic New Orleans kick, spicy brown mustard works in a pinch
• 1 tablespoon ketchup: Balances the acidity and gives a subtle sweetness that rounds out the heat
• 1 tablespoon prepared horseradish: The secret weapon that cuts through the rich crab and mayo
• 1 tablespoon fresh lemon juice: Brightens everything up and keeps the crab from tasting too heavy
• 1 tablespoon white wine vinegar: Adds needed acidity without overpowering the other flavors
• 1 teaspoon Louisiana style hot sauce: Adjust based on your heat tolerance, but dont skip it entirely
• 1/2 teaspoon smoked paprika: Gives a subtle smoky depth that makes it taste like it cooked for hours
• 1/2 teaspoon cayenne pepper: Provides the background heat that makes this distinctly Cajun
• 1/2 teaspoon garlic powder: Essential for that savory base note
• 1/2 teaspoon onion powder: Works with garlic to create a classic flavor foundation
• 1/2 teaspoon kosher salt: Enhances all the other flavors, adjust if using table salt
• 1/4 teaspoon freshly ground black pepper: Adds a slight bite and aromatic warmth
• 2 tablespoons finely chopped celery: Brings a fresh crunch and subtle vegetal flavor
• 2 tablespoons finely chopped scallion: Provides mild onion flavor and a pop of green color
• 2 tablespoons finely chopped flat leaf parsley: Adds freshness and visual appeal
• 1 tablespoon finely chopped dill pickle: Brings tang and texture, capers work beautifully too
• 4 oz lump crab meat: The star of the show, splurge on good quality crab, it makes all the difference

Instructions

Whisk the base together:

In a medium bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, vinegar, hot sauce, smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper until completely smooth and no streaks remain.

Add the fresh crunch:

Fold in the celery, scallion, parsley, and dill pickle until evenly distributed throughout the sauce.

Gently incorporate the crab:

Carefully fold in the lump crab meat, being mindful not to break up those beautiful chunks too much, you want texture in every bite.

Let it rest:

Cover and refrigerate for at least 30 minutes, though an hour or overnight is even better for the flavors to really develop and meld together.

Serve it up:

Serve chilled with crackers, fresh vegetables, or spooned over fried fish, crab cakes, or po boys.

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This sauce became my go-to contribution to any seafood gathering after my friend requested it for three consecutive parties. Theres something special about watching people's eyes light up when they taste that first bite, the combination of tangy heat and sweet crab is just magical together.

Making It Your Own

I've found that swapping half the mayo for Greek yogurt creates a lighter version that still tastes rich and satisfying. The tang from the yogurt actually complements the other flavors beautifully, and no one can tell the difference.

Heat Levels

Start with the suggested amounts of cayenne and hot sauce, then taste and adjust from there. I've made batches that were barely spicy and others that had people reaching for milk, and both have their place depending on the crowd.

Serving Ideas

Beyond the obvious seafood applications, this works as a sandwich spread or a dip for vegetables. I've even served it alongside fried chicken and potato wedges for a unexpected twist.

• Try it spooned over grilled shrimp for an easy appetizer
• Use it as a dip for sweet potato fries instead of ketchup
• Keep it in the fridge for up to a week, it only gets better

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This remoulade has become one of those recipes I keep in my back pocket for any occasion. It never fails to impress and somehow feels fancy despite how simple it is to throw together.

Recipe Questions & Answers

→ What gives the remoulade its Cajun flavor?

The combination of Creole mustard, smoked paprika, cayenne pepper, hot sauce, and spices creates the distinct Cajun taste.

→ Can I prepare the remoulade ahead of time?

Yes, chilling the sauce for at least 30 minutes allows the flavors to blend and intensify, enhancing the overall taste.

→ What seafood pairs well with this remoulade?

It pairs beautifully with fried fish, crab cakes, po' boys, and as a dip for shellfish or fresh vegetables.

→ How can I adjust the spiciness level?

Modify the amount of cayenne pepper and hot sauce to increase or decrease the heat according to your taste.

→ Are there lighter alternatives for the mayonnaise base?

Yes, you can substitute half the mayonnaise with Greek yogurt for a lighter, tangier version without losing creaminess.