Remoulade with Crab Meat (Print Version)
Creamy remoulade sauce combining crab meat and fresh herbs, ideal for dips or seafood spreads.
# What You'll Need:
→ Base Sauce
01 - 1 cup mayonnaise
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon whole-grain mustard
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon hot sauce (Tabasco preferred)
07 - 1 teaspoon Worcestershire sauce
→ Vegetables & Aromatics
08 - 1/4 cup celery, finely diced
09 - 2 tablespoons cornichons or dill pickles, finely chopped
10 - 1 tablespoon capers, drained and chopped
11 - 2 tablespoons red onion, finely minced
12 - 1 small garlic clove, finely minced
→ Fresh Herbs
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 tablespoon fresh tarragon, finely chopped
15 - 1 tablespoon fresh chives, finely chopped
→ Protein
16 - 4 oz lump crab meat, picked over for shells
→ Seasonings
17 - 1/2 teaspoon smoked paprika
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Whisk together mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, white wine vinegar, hot sauce, and Worcestershire sauce in a medium mixing bowl until completely smooth and homogeneous.
02 - Add celery, pickles, capers, red onion, and garlic to the sauce base. Stir thoroughly until all vegetables are evenly distributed throughout the mixture.
03 - Fold in chopped parsley, tarragon, and chives using gentle mixing motions to preserve herb integrity and ensure uniform distribution.
04 - Carefully incorporate the lump crab meat using a rubber spatula, folding with minimal pressure to maintain desirable crab texture and prevent breaking up the lumps.
05 - Sprinkle smoked paprika over the mixture and season with salt and freshly ground black pepper. Taste and adjust seasoning as needed for balanced flavor profile.
06 - Cover the bowl tightly with plastic wrap or lid and refrigerate for minimum 1 hour to allow flavors to marry and develop full complexity.
07 - Serve chilled as a versatile dipping sauce, sandwich spread, or topping for seafood dishes. Store refrigerated and use within 3-4 days for optimal freshness.
# Expert Advice:
01 -
- This is what happens when you let French elegance meet American generosity in a bowl
- The crab meat folded right into the sauce transforms it from dip into something that feels like a proper seafood course
02 -
- I learned the hard way that over mixing the crab turns it into mush, so fold it in like you're handling something precious
- This sauce actually gets better after sitting for a day, so make it ahead if you can
03 -
- Buy pasteurized crab meat if you're worried about raw shellfish, but fresh is absolutely worth seeking out
- Mince everything smaller than you think you need to, nobody wants to bite into a giant chunk of raw onion