Zesty Remoulade with Crab

The first time I made this remoulade was for a summer seafood boil that desperately needed a proper sauce, and I've been obsessed with the creamy-tangy combination ever since. There's something about the way the sweet crab meat plays against that punchy, spiced dressing that makes everything taste like a coastal restaurant. My neighbor actually knocked on my door to ask what smelled so good when I had a batch chilling in the fridge. Now it's the only thing I want when fresh crab makes its appearance.

Last July, I served this at a backyard dinner party and watched my friend who claims to hate seafood go back for thirds. The way she described it was perfect—like a vacation in a bowl. That night became legendary in our friend group, and now nobody lets me host without promising to make a batch. Something about that creamy sauce with the sweet crab hits differently when everyone's standing around the kitchen island, laughing and eating with their hands.

Ingredients

• 1 cup mayonnaise: This creates the silky base that holds everything together—full-fat makes a noticeable difference in texture and richness
• 2 tbsp Dijon mustard: Adds that sharp, tangy backbone that cuts through the creaminess
• 2 tbsp Creole or stone-ground mustard: Provides texture and a deeper, more complex mustard flavor than smooth varieties
• 1 tbsp prepared horseradish: Gives a gentle heat and slight bite that makes the sauce interesting
• 1 tbsp fresh lemon juice: Brightens everything and prevents the sauce from feeling too heavy
• 2 tsp hot sauce: Adjust based on your heat tolerance—this builds a slow, pleasant warmth
• 2 tsp Worcestershire sauce: Deep, savory notes that make people ask what's in it
• 1 tsp smoked paprika: Adds subtle smokiness and that gorgeous reddish hue
• 1/2 tsp cayenne pepper: Background heat that keeps things lively
• 1/2 tsp kosher salt: Essential to balance the sweetness of the crab
• 1/4 tsp black pepper: Freshly ground makes a real difference here
• 1/4 cup finely chopped celery: Provides necessary crunch and fresh, vegetative notes
• 1/4 cup finely chopped scallions: Mild onion flavor that never overpowers the delicate crab
• 2 tbsp finely chopped fresh parsley: Brings color and a fresh, garden taste
• 1 tbsp finely chopped fresh tarragon: Optional, but adds a lovely anise note that pairs beautifully with seafood
• 2 tbsp finely chopped cornichons or dill pickles: Tiny bursts of acid and crunch throughout
• 1 tbsp capers, rinsed and chopped: Briny little flavor bombs that make each bite exciting
• 8 oz lump crab meat: Splurge on the good stuff here—it's the star of the show and worth every penny

Instructions

Build the base:

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

Add the crunch:

Stir in the celery, scallions, parsley, tarragon, cornichons, and capers until everything is evenly distributed throughout the sauce.

Gentle folding:

Fold in the lump crab meat with a light touch, being careful not to break up those beautiful chunks too much—this isn't the moment for aggressive mixing.

Patience pays off:

Cover and refrigerate for at least 30 minutes, though honestly, an hour or two lets the flavors develop into something truly special.

Serve it up:

Bring it out chilled and let guests scoop it up with crackers, fresh vegetables, or spread it generously onto whatever needs that perfect creamy-sweet-tangy combination.

Save

My aunt, who's notoriously picky about seafood, actually took the container home after tasting just one bite at a family gathering. She called me the next day to say she'd eaten it straight from the container with a spoon for breakfast. That's when I knew this recipe had transcended ordinary appetizer status and become something people genuinely get excited about.

Making It Ahead

The sauce actually improves overnight as all those flavors get to know each other in the fridge. I've made it up to two days ahead and honestly think it tastes better—just hold off on folding in the crab until a few hours before serving so it stays fresh.

Serving Ideas Beyond the Expected

Once I started thinking beyond crackers, this became my secret weapon for so many meals. It's incredible stuffed into avocado halves, mounded on grilled fish, or even as an unexpected burger topping. The way the creamy sauce plays with different textures and temperatures keeps it interesting.

Perfecting the Texture

The contrast between silky sauce and tender crab is what makes this so satisfying, so don't be tempted to skip the crunchy elements. Those tiny bits of celery, cornichons, and capers create little surprises in every single bite.

• Chop everything quite small so no single ingredient overwhelms the delicate crab
• Taste and adjust the seasonings after the resting period—flavors intensify as they meld
• Bring the sauce to room temperature for about 15 minutes before serving for optimal flavor

Save

There's something deeply satisfying about a dish that looks elegant but comes together in minutes. Watch people's faces when they take that first bite—that moment of surprise and delight is exactly why this recipe stays in permanent rotation.

Recipe FAQs

→ What mustards are used in this sauce?

Dijon mustard and Creole or stone-ground mustard provide tang and depth to the sauce's flavor.

→ Can I substitute mayonnaise for a lighter option?

Yes, replacing half the mayonnaise with Greek yogurt creates a lighter, tangy variation.

→ How long should the sauce chill before serving?

Refrigerate for at least 30 minutes to allow the flavors to blend well.

→ What fresh herbs are included?

Fresh parsley and tarragon (optional) add vibrant herbal notes to the mix.

→ Is fresh or canned crab better for this sauce?

Freshly picked lump crab meat offers the best flavor, though high-quality canned crab also works well.