Zesty Remoulade with Crab (Print Version)
Zesty creamy remoulade folded with sweet crab meat for dips, spreads, or seafood enhancements.
# What You'll Need:
→ Remoulade Sauce Base
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 ounces 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 completely smooth and well incorporated.
02 - Stir in the celery, scallions, parsley, tarragon, cornichons, and capers. Mix thoroughly until all ingredients are evenly distributed throughout the sauce base.
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 mixture and refrigerate for at least 30 minutes to allow the flavors to meld together and the sauce to reach optimal serving temperature.
05 - Serve chilled as a dip with crackers or vegetables, as a topping for seafood dishes, or as a spread for sandwiches.
# Expert Advice:
01 -
- The sauce keeps beautifully for days, meaning you can make it ahead and pull it out for impromptu gatherings
- It transforms simple crackers or vegetables into something that feels genuinely fancy without any real effort
02 -
- Picking through crab meat is tedious but absolutely necessary—finding a shell fragment in a bite completely ruins the experience
- The sauce tastes completely different after it rests, so try not to judge it right after mixing
03 -
- Use a rubber spatula for folding—it's gentler on the crab than a spoon and you can feel when you've incorporated it just enough
- If you're serving this for a party, double the recipe because it disappears faster than you'd believe