Cajun Remoulade with Crab (Printable)
Creamy Cajun remoulade folded with fresh crab meat, perfect for seafood accompaniments.
# What You'll Need:
→ Remoulade Base
01 - 1/2 cup mayonnaise
02 - 2 tablespoons Creole mustard or spicy brown mustard
03 - 1 tablespoon ketchup
04 - 1 tablespoon prepared horseradish
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon white wine vinegar
07 - 1 teaspoon Louisiana-style hot sauce
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Fresh Additions
14 - 2 tablespoons finely chopped celery
15 - 2 tablespoons finely chopped scallion or green onion
16 - 2 tablespoons finely chopped flat-leaf parsley
17 - 1 tablespoon finely chopped dill pickle
→ Crab
18 - 4 oz lump crab meat, picked over for shells
# How-To Steps:
01 - Whisk together mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, vinegar, hot sauce, smoked paprika, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper in a medium bowl until completely smooth and well blended.
02 - Stir in the finely chopped celery, scallion, parsley, and dill pickle until evenly distributed throughout the sauce mixture.
03 - Gently fold in the lump crab meat using a spatula, taking care to maintain the crab meat's texture and avoid breaking up the lumps excessively.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This resting period is recommended for optimal taste development.
05 - Serve chilled as a dipping sauce with crackers or fresh vegetables, or use as a topping for fried fish, crab cakes, or po'boy sandwiches.
# Expert Suggestions:
01 -
- This sauce transforms even the simplest seafood into something restaurant worthy with barely any effort
- The tangy heat balances perfectly with sweet crab meat making it impossible to stop eating
02 -
- Don't skip the refrigeration time, the flavors need space to get friendly with each other
- Picking over the crab meat carefully is worth the extra five minutes to avoid crunchy shell surprises
03 -
- Use a light hand when folding in the crab to maintain those luscious chunks
- Room temperature ingredients blend together more smoothly than cold ones