Zesty Remoulade Crab Herbs (Printable version)
Creamy remoulade featuring fresh crab and herbs, perfect as a dip or seafood spread.
# Ingredient list:
→ 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
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
→ Herbs
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 tablespoon fresh tarragon, finely chopped
15 - 1 tablespoon fresh chives, finely chopped
→ Crab Meat
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
# Directions:
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.
02 - Stir in the celery, pickles, capers, red onion, and garlic until evenly distributed throughout the sauce.
03 - Fold in the chopped parsley, tarragon, and chives until well combined.
04 - Gently fold in the crab meat, taking care not to break up the tender lumps.
05 - Season with smoked paprika, salt, and pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to meld together.
06 - Serve chilled as a dipping sauce, sandwich spread, or topping for seafood dishes.
# Expert Tips:
01 -
- The combination of creamy, tangy, and fresh creates layers of flavor that make store bought sauces taste flat by comparison
- Folding actual crab meat into the sauce elevates it from mere condiment to something special enough to serve on its own
02 -
- Letting the sauce rest for that full hour in the refrigerator is not optional, it allows the harsh raw flavors to mellow and meld into something cohesive
- Overmixing once the crab goes in will break it into shreds that disappear into the sauce, so use the gentlest folding motion possible
03 -
- Buy the best lump crab meat you can afford since you will taste it in every bite
- The ratio of chopped elements to creamy base can be adjusted to your preference for chunkier or smoother texture