Zesty Remoulade Crab Herbs

The first time I made this remoulade, I was hosting a last minute dinner and realized too late I had forgotten a sauce for the crab cakes I had planned. A quick fridge raid revealed all the classic remoulade ingredients, plus some leftover lump crab meat from the day before. I tossed everything together somewhat frantically, but the result was so stunning that my guests actually asked for the recipe before they even finished their first bite.

Last summer, I served this at a small gathering alongside some grilled shrimp and watched it disappear faster than anything else on the table. My friend Sarah, who claims to hate mayonnaise based sauces, kept dipping everything in sight and finally asked what kind of magic I had worked. Now whenever crab season rolls around, this is the first recipe I pull out.

Ingredients

• 1 cup mayonnaise: Use a high quality brand here since it forms the base of everything
• 2 tablespoons Dijon mustard: Adds that essential sharp edge and helps emulsify everything together
• 1 tablespoon whole grain mustard: Provides texture and little pops of mustard flavor throughout
• 2 tablespoons fresh lemon juice: Brightens the rich base and cuts through the creaminess beautifully
• 1 tablespoon white wine vinegar: Adds another layer of acidity that helps balance all the flavors
• 1 teaspoon hot sauce: Brings just enough warmth to make things interesting without overwhelming
• 1 teaspoon Worcestershire sauce: Deepens the flavor profile with its subtle umami notes
• 1/4 cup finely diced celery: Provides essential crunch and fresh flavor in every bite
• 2 tablespoons cornichons or dill pickles: The tangy bite here is non negotiable for authentic remoulade character
• 1 tablespoon chopped capers: Adds briny pops that contrast perfectly with the crab
• 2 tablespoons finely minced red onion: Contributes sharpness and a bit of bite to balance the richness
• 1 small garlic clove: Mince this finely so it disperses evenly without overwhelming
• 2 tablespoons fresh parsley: Brings freshness and color that brightens the whole sauce
• 1 tablespoon fresh tarragon: Adds an anise like note that pairs spectacularly with seafood
• 1 tablespoon fresh chives: Their mild onion flavor ties everything together gently
• 120 g lump crab meat: The star addition that transforms this from sauce to something extraordinary
• 1/2 teaspoon smoked paprika: Adds subtle depth and beautiful color to the finished sauce
• Salt and pepper: Taste and adjust carefully at the end to bring all flavors into focus

Instructions

Build your flavor foundation:

Whisk the mayonnaise, both mustards, lemon juice, vinegar, hot sauce, and Worcestershire in a medium bowl until completely smooth and emulsified

Add the crunch and aromatics:

Stir in the celery, pickles, capers, red onion, and garlic until everything is evenly distributed throughout the creamy base

Bring in the fresh herbs:

Fold in the parsley, tarragon, and chives gently so they stay vibrant and dont get bruised or broken down

Introduce the crab:

Gently fold in the lump crab meat using a light touch to preserve those beautiful meaty chunks throughout the sauce

Season and rest:

Sprinkle with smoked paprika, then salt and pepper to taste, cover, and refrigerate for at least an hour to let everything get acquainted

Serve it up:

Bring it to the table chilled and watch it disappear with seafood, sandwiches, or just simple crackers

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This recipe became my go to after I served it at a crab boil and my brother in law, a chef himself, asked if he could take the leftovers home. There is something deeply satisfying about transforming a simple condiment into something people remember and request.

Make Ahead Magic

This sauce actually improves overnight as the flavors have more time to develop and marry together. I often make it the morning of a gathering and let it sit until serving time, which allows the crab flavor to permeate the entire sauce.

Serving Ideas Beyond The Obvious

While this is perfect with seafood, do not limit yourself there. I have found it makes an incredible topping for burgers, adds luxury to simple roasted potatoes, and even works as a dip for raw vegetables when you want something more substantial than typical ranch.

Texture And Temperature Tips

The contrast between the creamy base and the crab chunks is what makes this special, so resist the urge to mince the crab too finely. Serve it well chilled but not ice cold, as extreme cold can dull the nuanced flavors you have worked to build.

• Let the sauce sit at room temperature for about fifteen minutes before serving to wake up all the flavors
• If the sauce seems too thick after refrigeration, a teaspoon of lemon juice will bring it back to the perfect consistency
• Make sure your crab meat is well drained so it does not water down the sauce

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Keep this recipe in your back pocket for those moments when you need something that looks impressive but comes together with minimal fuss. It has saved more dinner parties than I can count.